Aloo Paratha is an Indian flatbread meal which is prepared using spiced potatoes. It is among the most popular breakfast meals in India.
Quick to prepare, delicious as it looks and easy to digest, Aloo Parathas have enough calories to get people through the day without the need for intermediary meals.
Aloo Paratha is quite simply just layers of baked bread filled with potatoes. All you need to do to make it is add a few spices to boiled potatoes, assemble everything in the pan and your paratha is ready to serve. A fresh yoghurt sauce, a Palak-Dal or a vegetable puree go well with it.
Origin & Cultural Significance
Parathas come in a wide variety of shapes, flavors and fillings all over Asia. Along with the more well-known naan bread, Paratha is a staple food in the Indian subcontinent. They are a particularly popular breakfast in their region of origin, Punjab. Today, however, they also work well as an accessory to daals, curries and stews in several regions of North India and Pakistan.
“Aloo” simply means potatoes in Hindi, with which this particular flatbread is filled. “Paratha” is a combination of words from Parat and Atta and means something along the lines of “layers of baked dough”.
Aloo Paratha Recipe
Aloo Paratha is an Indian flatbread meal which is prepared using spiced potatoes. It is among the most popular breakfast dishes in India.
For the filling:
- Medium sized potatoes - 3
- Spring onions - 3
- Parsley - ½ bunch
- Garam masala - 1 tbsp
- Cumin seeds - ½ tbsp
- Cinnamon (ground) - 1 Pinch
- Rock salt - ½ tbsp
- Pepper - pinch
For the dough
- Wheat flour - 75g
- Wholemeal flour - 75g
- Wheat semolina - 2 tbsp
- Black cumin - 1 tbsp
- Oil - 1 tbsp
- Rock salt - 1 tbsp
- Water - Approx. 80ml
- Vegetable oil for baking - 3 tbsp
- Boil the potatoes for about 10 to 15 minutes. Let them cool, peel and cut into small pieces.
- Thoroughly wash spring onions and parsley and let them dry for a few minutes. Following that, chop them into fine pieces.
- Heat oil in a pan, roast the spices for 1 minute, then add spring onions and potatoes and fry for about three to five minutes.
- Finally, add the parsley, mix everything together well and set aside.
- For the dough, mix the flour, semolina, black cumin and salt. Use oil and warm water to form smooth dough that should not stick to the pan.
- Form four balls from the dough, roll them out flat and fill halfway with the potato mixture. Then fold it up and close the edges well with your fingers.
- Heat the oil in a large pan on medium heat, then bake the flatbreads one after the other for about four minutes on both sides.
- Sprinkle with a little parsley and serve warm.
Amount Per Serving: Calories: 1281Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 5279mgCarbohydrates: 243gFiber: 28gSugar: 4gProtein: 42g