Aloo Paratha Recipe Hebbars Kitchen

Aloo Paratha is a traditional Indian flatbread made of wheat flour, mashed potatoes, and a variety of Indian spices. It is a popular breakfast item in India, especially in the northern part of the country. It is usually served with yogurt and pickles or chutney. It can also be eaten with plain yogurt or with a variety of curries.

Ingredients

2 cup wheat flour
1/2 teaspoon baking soda
1/4 teaspoon carom seeds
2 tablespoons oil
2-3 boiled potatoes, mashed
1 onion, finely chopped
1 green chilli, finely chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
Salt to taste

Instructions

In a large bowl, mix together the wheat flour, baking soda and carom seeds. Add the oil and mix until it resembles bread crumbs. Add enough water to make a soft dough. Knead the dough for 5-7 minutes until it is smooth and pliable. Cover and set aside for 15 minutes.

In a medium bowl, mash the potatoes and add the onion, green chilli, coriander powder, cumin powder, red chilli powder, garam masala, turmeric powder and salt. Mix everything together and set aside.

Divide the dough into 8-10 equal portions. Take one portion and roll it into a circle. Place 1 tablespoon of the potato mixture in the centre. Bring the edges together to form a ball. Flatten the ball slightly and roll it into a circle of about 6 inches in diameter.

Heat a tawa over medium heat. Place the paratha on the tawa and cook for a few seconds. Flip it over and cook on the other side. Apply a little oil on the edges and cook until golden brown. Flip again and cook until both the sides are golden brown.

Transfer the paratha to a plate. Serve hot with yogurt, pickle or chutney.

Nutrition

Aloo Paratha is a healthy and nutritious dish as it is made with whole wheat flour and potatoes. It is high in carbohydrates, protein and dietary fiber. It is also a good source of essential vitamins and minerals. The potatoes provide vitamin C, potassium and magnesium. The spices used in this recipe are rich in antioxidants. This dish is an excellent source of energy and can be enjoyed as a breakfast or snack.