Aloo Paratha is a paratha (Indian flatbread) stuffed with spiced mashed potatoes. A popular breakfast dish in north and western India.
In India, winter breakfast or brunch staple are ‘Parathas’. There are a variety of them ranging from Gobi (Cauliflower), Paneer, Radish, Palak (Spinach), etc but Aloo Paratha is most popular and favorite of many.
Other Paratha recipes: Avocado Paratha, Methi Paratha, Besan Paratha, Spinach Paratha
Are steamed Potatoes healthy?
Potatoes by themselves are rich in fiber, proteins and starchy carbohydrates. They are certified as a “heart-healthy food” by American Heart Association. Cooking a potato is important. Steaming a potato with the skin is considered second best way of cooking it, after baking.
Are Potatoes healthy?
Even when you are cooking it right, potatoes do pose a threat to people suffering from diabetes and obesity. The carbohydrates in potatoes are quickly digested by the body leading to spiked sugar and insulin levels for a short period.
Hence it’s always recommended to have potato as a side in a meal or a part of a meal or bread. Aloo paratha on the other hand is considered a good way to consume this vegetable.
So, lets get started with the recipe.
Aloo Paratha (Spiced Potato filled Indian Flatbread)
Ingredients
Potato filling
- 1 large Yukon Gold Potato or 2 medium sized. steamed/ boiled
- 1 Green chili chopped. Or Thai green chili/ Jalapeno
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1 tsp garam masala
- 1 tsp coriander
- 1 tsp Cumin
- 2 tbsp Cilantro chopped
- Salt to taste
Dough
- 1 1/2 cups Whole wheat flour
- 1 tsp Ajwain seeds or carom seeds (available in Indian grocery)
- 1 tsp Red chilli powder
- 3 tbsp cooking oil or ghee
- Salt to taste
- Water as required for kneading
Instructions
Potato Filling
- Pressure cook one large potato for 2 whistles. Alternatively in a medium sized pot, boil the potato for 15 minutes with the skin. (To check if potato is cooked, insert a knife. The blade should come out clean.)
- At room temperature peel the skin and mash the potato. Add all the spices, green chili, cilantro and salt. Mix well.
- Make medium sized balls and keep them aside.
For the dough
- In a large mixing bowl, add flour and all other ingredients under Dough except water and 1 tsp oil. Mix it well.
- Now add water and knead the dough. Let it rest for 15 minutes.
- Alternatively a food processor with a kneading blade can also be used.
Making parathas
- Divide the dough into 7-8 equal sized balls.
- Take one dough ball and with the help of a rolling pin, roll out 2 inches circle. Put the potato ball in the center, fold and roll to make a 6 inch circle (roti/ bread).
- On a hot flat griddle pan, cook it with both side brushed with oil. Ghee (Butter) can also be used instead.
- Repeat these steps for the remaining of dough and potato balls.
- Enjoy these parathas with ‘Dahi ki Chutney’, plain yogurt, pickle or chutney
Notes
- Follow my recipe for ‘Dahi ki Chutney’
- Using ‘Ghee’ (Butter) is the traditional way of making these parathas. Olive or Avocado oil can be used to make it healthier.
Nutrition
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