Aloo Paratha Recipe

The Aloo Parantha is a famous dish in India, especially in the North Indian states of Punjab, Jammu and Kashmir, Himachal Pradesh, Rajasthan and Uttar Pradesh. It is a type of flatbread made with a stuffing of boiled, spiced potatoes. The parantha is typically served hot with butter or ghee, pickles, yogurt, and chutney.

• Aloo Parantha is a popular Indian flatbread made with a stuffing of boiled, spiced potatoes.
• It is commonly served with butter or ghee, pickles, yogurt, and chutney.
• The dish is popular in the North Indian states of Punjab, Jammu and Kashmir, Himachal Pradesh, Rajasthan and Uttar Pradesh.

Ingredients

• 2 cups of flour
• 2 potatoes, boiled and mashed
• 2 tablespoons of oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of red chilli powder
• 1 teaspoon of amchur powder
• Salt to taste
• Water as required
• Oil or ghee for frying

Cooking Instructions

1. In a bowl, mix together the flour, mashed potatoes, oil, cumin seeds, coriander powder, red chilli powder, amchur powder, and salt.
2. Mix together until a soft dough is formed.
3. Knead the dough for 5-10 minutes until the dough is smooth and elastic.
4. Divide the dough into 8-10 equal portions.
5. Roll each portion into a ball and flatten it using a rolling pin.
6. Heat a skillet and place the flattened dough on it.
7. Cook for 2-3 minutes, flipping it occasionally.
8. Add oil or ghee to the sides of the parantha and cook until golden brown.
9. Serve hot with butter or ghee, pickles, yogurt, and chutney. Enjoy!

Nutrition Value of Aloo Parantha (1 parantha) Calories

Calories: 350-400 kcal
Fat: 20 g
Protein: 7 g
Carbohydrates: 40 g
Fiber: 3 g
Vitamin A: 5%
Vitamin C: 5%
Calcium: 2%
Iron: 10%