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A classic North Indian breakfast! Soft, whole wheat flatbreads are stuffed with a savory, spiced potato filling and pan-fried to golden perfection. They are best served hot with yogurt, pickle, or a dollop of butter.
Prepare the Dough
Prepare the Potato Filling
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A classic North Indian breakfast! Soft, whole wheat flatbreads are stuffed with a savory, spiced potato filling and pan-fried to golden perfection. They are best served hot with yogurt, pickle, or a dollop of butter.
This punjabi recipe takes 55 minutes to prepare and yields 4 servings. At 465.78 calories per serving with 11.64g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Stuff and Roll the Parathas
Cook the Parathas
Add 1/2 cup of crumbled paneer or grated tofu to the potato filling for a protein boost.
For a kid-friendly version, mix in 1/4 cup of shredded mozzarella or cheddar cheese with the potato filling.
Simply replace the ghee with a neutral vegetable oil or vegan butter for cooking the parathas.
Increase the amount of green chilies and red chili powder, or add 1/4 tsp of black pepper to the filling for extra heat.
Adapted versions of this recipe for specific dietary needs:
The combination of complex carbohydrates from whole wheat flour and potatoes provides a sustained release of energy, making it an excellent meal to start your day or refuel.
Made with atta (whole wheat flour), Aloo Paratha is a good source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The inclusion of traditional spices like ajwain (carom seeds) and ginger is known to improve digestion, reduce gas, and prevent bloating.
This usually happens if the filling is too wet or the dough is too stiff. Ensure your boiled potatoes are dry and completely cool. Your dough should be soft and pliable. Also, avoid overstuffing the parathas and use a gentle, even pressure when rolling.
Yes, you can prepare the dough and filling a day ahead. Store them in separate airtight containers in the refrigerator. Let the dough come to room temperature for about 20 minutes before you start rolling.
The key to soft parathas is a soft dough. Knead it well for 5-7 minutes and let it rest for at least 30 minutes. You can also add a tablespoon of yogurt or use lukewarm milk instead of water to knead the dough.
Aloo Paratha can be part of a balanced diet. It provides carbohydrates and fiber from whole wheat. To make it healthier, use minimal ghee for cooking and serve it with yogurt and a fresh salad instead of butter and pickle.
A single Aloo Paratha (approximately 125g) contains around 250-300 calories, depending on the size, amount of filling, and ghee used. This recipe makes 8 parathas, with two parathas per serving.
Yes. You can half-cook the parathas (cook on both sides without ghee), let them cool completely, stack them with parchment paper in between, and freeze in a ziplock bag. When ready to eat, cook them on a tawa with ghee until golden and crisp.