Aloo paratha is one of the most popular Punjabi cuisines in India and considers as one of the traditional dish ideals for breakfast. Aloo paratha fits best for the breakfast meals since these are not too heavy or light, and consists of various healthy nutrients. This dish is very easy to make, very basic and healthy ingredients are used for preparing Aloo paratha. As the name describes, aloo and whole-wheat flour are the important ingredients for preparing this dish. Breakfast is the most important meal since it provides the required energy to the body for proper functioning. Thus, dishes like Aloo paratha are the best combination of health and taste, which a person can get. Aloo paratha is served with curd or pickle, however, in the typical Punjabi style; it is served with curd or pickle for enhancing its taste and a glass of milk or lassi (chaach). Aloo paratha is one of the traditional dishes for the Indian household, ideal for breakfast. Since this dish is ideal for breakfast and lunch for students and office workers, it does not require much time for preparing the dish. Usually, it takes 25-30 minutes to prepare aloo paratha and it includes approximately 350 calories. For preparing Aloo paratha the ingredients that have been used are mentioned below-
Ingredients required for preparing Aloo Paratha stuffing
- Boiled and mashed potatoes- 3-4 medium-sized potatoes
- finely chopped green chillies- 2-3 green chillies
- Kashmiri red chilli powder – 1/2 tablespoon
- Garam masala powder – ¼-1/2 tablespoon
- Amchur powder or mango powder- ½ -1 tablespoon
- Coriander leaves- 2-3 tablespoon
- Salt- As required
- Oil and ghee
Ingredients required for preparing Aloo Paratha dough
- Whole wheat Flour – 2 cups wheat (atta)
- Salt – as required
- Oil or ghee- 1 tablespoon
- Water for kneading
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For preparing Aloo paratha, you need to follow certain steps such as-
For preparing the stuffing for Aloo paratha, first, boil the potatoes and then peel their covers. After boiling potatoes, then the potatoes are mashed properly until no lumps left. After that, the red chilli powder, mango powder, chopped green chillies, Garam masala and salt is added in the mashed potatoes. After adding all the required ingredients, it should be mixed properly so that all the spices will be properly mixed with the mashed potato and will provide a better taste. For kneading the dough for aloo paratha, it requires a bowl, whole-wheat flour (atta). First, the oil, salt and half water are added in the wheat flour, and after adding these ingredients, it should be properly kneed until it turns into a smooth soft dough. After properly kneading the dough, cover the dough for 20-30 minutes.
Now after preparing the dough and stuffing for aloo paratha, for making the aloo paratha, different methods that are used for making the aloo paratha. First, make four to five balls from then flatten those dough balls dusting them with whole-wheat flour if required. After flattening the dough balls, it should be rolled into the diameter of 4-5 inches rounds with the help of the rolling pin. After rolling the dough, the potato stuffing is placed in the centre so that is will leave a space of 1 inch, form the sides. After that, the second circle is placed above it and the edges were sealed properly. By dusting the stuffed paratha, again roll it into a 5-7 inch diameter in size or any shape as per the requirement.
Another method of rolling the paratha includes various steps. First make four to five balls from the dough, after then roll and flatten those dough balls into 5-5.5 inch diameter circle, then dust it with wheat flour. After that, place the potato filling in the centre, by leaving the space of 2-2.5 inches from the edges. After placing the potato stuffing in the centre, pleat all the edges of the paratha towards the centre and dust the ball with wheat flour and roll or flatten the ball into the 5-7 inches diameter circle. In the case of breakouts, small pieces of dough can be used to cover all the gaps and breakout.
For cooking the paratha, first heat the pan temperature should be high. Then place the paratha in the pan. If the pan is not heated properly then the paratha will become hard, thus to make paratha soft and moisturized, the pan should be properly heated. After placing the paratha on the pan, flip it after the base of the paratha is cooked. After flipping, the paratha put some ghee or oil on the side and cook the side until it gets brown. If the aloo paratha is properly cooked then the paratha will puff up. Again, flip the paratha and cook another side by following the same procedure. By following the same procedure make the paratha and stack them within the hot case to keep the paratha warm. The paratha can be served instantly with curd, pickle, or yoghurt.
Total fats– 11g
Saturated fats– 4.7g
Tran’s fat– 0g
Total carbohydrates– 46g
Dietary Fiber– 8.7
Vitamin A- 5%
Vitamin C– 54%