Aloo Paratha is a popular Indian dish that consists of unleavened flatbread (paratha) stuffed with a spiced mixture of mashed potatoes (aloo). Here’s all the information you’re looking for:
Recipe: Aloo Paratha
Ingredients:
-
For the dough:
- 2 cups whole wheat flour
- Water (as needed)
- Salt (to taste)
-
For the potato filling:
- 2 large potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 teaspoon grated ginger
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional)
- Fresh cilantro leaves, chopped
- Salt (to taste)
-
Ghee or oil (for cooking the parathas)
Instructions:
For the dough:
- In a mixing bowl, combine the whole wheat flour and a pinch of salt.
- Gradually add water and knead the mixture to form a soft and smooth dough.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
For the potato filling:
- In a bowl, mix the mashed potatoes, chopped onion, green chilies, grated ginger, cumin powder, garam masala, red chili powder (if using), chopped cilantro, and salt.
- Combine all the ingredients well to form a uniform mixture.
To assemble and cook the parathas:
- Divide the dough into equal-sized balls and flatten them slightly.
- Take one dough ball, dip it in dry flour, and roll it out into a small circle.
- Place a portion of the potato filling in the center of the circle.
- Bring the edges of the dough together to encase the filling and pinch off the excess dough.
- Gently flatten the stuffed dough ball and roll it out into a round paratha, dusting with dry flour as needed.
- Heat a griddle or a pan over medium heat.
- Place the rolled paratha on the heated griddle and cook until small bubbles appear on the surface.
- Flip the paratha and spread some ghee or oil on the cooked side.
- Cook the other side until golden brown spots appear.
- Repeat the process with the remaining dough balls and filling.
Serve hot:
Serve the aloo parathas hot with yogurt, pickles, or chutney.
Preparation Time:
The preparation time for making aloo paratha is approximately 30 minutes, excluding the time for boiling the potatoes and letting the dough rest.
Aloo Paratha has a rich history in Indian cuisine and is enjoyed as a hearty breakfast or meal across various regions. Its origin dates back to Punjab, India, where it’s a staple dish and holds cultural significance.
Enjoy making and savoring this delicious Aloo Paratha!
Sure, here are the nutrition facts and health information for Aloo Paratha:
Nutrition Facts (Approximate values for one Aloo Paratha):
- Calories: ~300-350 kcal
- Carbohydrates: ~40-45g
- Protein: ~6-8g
- Fat: ~12-15g
- Fiber: ~3-4g
Health Information:
- Aloo Paratha is a relatively calorie-dense dish due to the presence of both carbohydrates from the wheat flour and fats from the ghee or oil used during cooking.
- The carbohydrates mainly come from the wheat flour in the paratha and the potatoes in the filling. This can provide a good source of energy.
- The protein content is moderate and comes from the wheat flour and a small portion from the potatoes.
- The fat content is significant due to the ghee or oil used during cooking, as well as the fats naturally present in potatoes.
- The dish contains dietary fiber, mainly from the whole wheat flour used in making the dough.
- Aloo Paratha is a flavorful dish because of the spices used in the potato filling, but it’s also worth noting that the spices can vary in terms of their impact on health (some can have anti-inflammatory or digestive benefits).
- While Aloo Paratha can be a delicious treat, it’s essential to enjoy it in moderation due to its calorie and fat content. Pairing it with yogurt, chutney, or a side of vegetables can help balance the meal and provide additional nutrients.
Remember that the nutrition content can vary based on the specific ingredients used and portion size. If you’re looking for a healthier version, you might consider using less oil or ghee during cooking and opting for whole wheat flour for the dough. Additionally, including a variety of vegetables in the filling can enhance the nutritional value of the dish.
