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