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Soft whole wheat flatbreads stuffed with a savory mix of spiced potatoes and crunchy onions. A classic North Indian breakfast, perfect with a dollop of butter, yogurt, and pickle. Comfort food at its finest!
Prepare the Dough
Prepare the Filling
Stuff and Roll the Parathas
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Soft whole wheat flatbreads stuffed with a savory mix of spiced potatoes and crunchy onions. A classic North Indian breakfast, perfect with a dollop of butter, yogurt, and pickle. Comfort food at its finest!
This punjabi recipe takes 60 minutes to prepare and yields 4 servings. At 486.96 calories per serving with 11.72g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Parathas
Serve
For a vegan version, use any neutral vegetable oil instead of ghee for cooking the parathas.
Add 1/2 cup of grated paneer (Indian cottage cheese) to the filling for a richer, protein-packed paratha.
For a milder version, skip the green chilies and reduce the red chili powder. For a spicier kick, increase the amount of green chilies.
Add 1/2 teaspoon of chaat masala or roasted cumin powder to the filling for an extra tangy and aromatic flavor.
The combination of whole wheat flour and potatoes offers a good source of complex carbohydrates, which break down slowly to provide sustained energy throughout the day.
Made with atta (whole wheat flour), these parathas are rich in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Potatoes are a good source of potassium and Vitamin C, while onions provide antioxidants like quercetin. Spices like ginger have anti-inflammatory properties.
One Aloo Pyaz Paratha (approximately 160-165g) contains around 280-320 calories, depending on the amount of ghee or oil used for cooking.
Aloo Pyaz Paratha can be part of a healthy diet when consumed in moderation. It provides complex carbohydrates and fiber from whole wheat flour. However, it is calorie-dense due to the potato stuffing and ghee. To make it healthier, use minimal ghee for cooking and pair it with a protein-rich side like yogurt or dal.
Parathas can tear for a few reasons: 1) The filling is too wet or has large chunks. 2) The dough is too stiff. 3) The paratha is overstuffed. 4) Too much pressure is applied while rolling. Ensure your filling is dry, the dough is soft, and you roll with a gentle, even hand.
Yes, you can prepare the potato and spice mixture (without the onions) and refrigerate it for up to 2 days. Add the freshly chopped onions just before you are ready to make the parathas to prevent the filling from becoming watery.
It is traditionally served with plain yogurt (dahi), white butter (makhan), mango pickle (aam ka achaar), or a simple mint chutney. A cup of hot masala chai also pairs wonderfully with it.
To ensure soft parathas, make sure your dough is soft and well-rested (at least 30 minutes). Kneading with lukewarm water or milk can also result in a softer dough. Additionally, cook them on a medium flame and serve them hot.