Click here to view Aloo Paratha recipe. Punjabi aloo paratha is a dish wish a universal appeal! While North Indians like to have it any time of the day, for breakfast, Indian lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. stuffed aloo paratha is also a very famous Indian street food which is mostly available in the morning.
What makes these whole wheat Punjabi aloo paratha so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the aloo ka paratha stuffing, while amchur gives it an enjoyable tinge of tanginess.
To make aloo paratha, first knead a semi-stiff dough. For stuffing, heat ghee in a pan add cumin seeds, add onions and green chillies which can be adjusted according to the preference, add mashed potatoes followed by red chillie powder, coriander for freshness and amchur powder for tanginess. Mix well and stuffing of aloo ka paratha is ready. To proceed, divide dough, roll into a small roti. Roll a portion of the Punjabi aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha.Aloo parathas taste best when served hot with pickles/achaar and curd, but they may also be carried in a dabba.Punjabis love their aloo parathas smeared with homemade safed makhan and with a tall glass of lassi.
Whole Wheat flour : 2.25 cups of whole wheat flour is used. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells. See detailed 11 benefits of whole wheat flour and why it's good for you.What are thoughts are for this Whole wheat aloo paratha recipe!
Instead of having a paratha with potato filling opt for using bajra roti, jowar roti and whole wheat roti to make a healthy Indian bread. Note that when you combine any cereal with dal then the protein quality is enhanced.
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Adding veggies to this basic potato curry will make it more nutritious and flavorful. The aloo curry will take on the flavors of the vegetables that you add. Peas, capsicum, cauliflower, broccoli and green beans pair wonderfully with potatoes in this humble curry.
Think of potatoes and delicacies like aloo paratha, french fries, potato chips, aloo tikki and other deep-fried stuff instantly come to your mind. No wonder, we associate potatoes with all things unhealthy. It is probably because of this reason potatoes have gained reputation of being a fattening food over the years and those aiming to lose weight and with diabetes are asked to avoid it at all costs in order to keep health issues at bay. The high carbohydrate content and glycaemic index of potatoes often overshadow its benefits. The truth is potato is not all that bad if eaten in the right way.
How potatoes could turn unhealthy is because of the way we cook it, and not because the vegetable itself is laden with calories. We are so used to eating potatoes deep fried (read french fries, aloo tikkis) or by adding butter and cream to them that at times we do not explore the possibility of cooking it in a healthier way like baking, boiling, roasting or air frying.
The reason is that paratha was a staple in my lunchbox during school and college days and I kind of grew up eating it everyday of my life. My school lunchbox had paratha in it 90% of the time. Parathas are versatile and also filling.
Mooli paratha has always been one of my favorite parathas and Sarvesh loves it too so I now make it often. If you get into the technicalities of making parathas, they are all made in a similar way. But mooli paratha is one of the most challenging ones to make!
Thank you David, I feel much better. Yeah it was kind of terrible, I spent the whole of March lying in bed but now getting back slowly ? Oh yes you must try making a paratha, I am sure Laura would love it!
Aloo Paratha is an Indian flatbread stuffed with spicy potato filling. Aloo ka paratha is not a meal, its an emotion! You can make soft and fluffy stuffed aloo paratha or a crispy paratha with potato stuffing. Serve it with yogurt or pickle or both a dollop of butter add extra deliciousness.
Indian Aloo paratha is a stuffed potato bread made with a spicy stuffing of potatoes and onion. We simply love aloo paratha and enjoy it for Breakfast, lunch or dinner. Topped with melted butter it is a delicious and filling North Indian breakfast. This is definitely one of most popular Indian Paratha recipe.
My aloo paratha recipe is basic and simple like it is made in most Punjabi homes in India. I mix boiled and mashed potatoes with spices, fresh herb like coriander and sometimes chopped onions. Often times I skip onions and make aloo paratha without onions.
Aloo Baingan is a Pakistani & North Indian-style vegan curry made with potatoes (aloo) and eggplant (baingan or brinjal). Though not as glamorous as Baingan Bharta, Aloo Baingan can be just as exciting when made well.
- make sure you chop the filling ingredients very fine. For paneer parathas, the paneer must be grated finely, and the onions and cilantro must be minced. For aloo parathas, the potato must be mashed with no lumps. If you leave large pieces in your filling, it will tear the dough when you are rolling out the parathas.
- when stuffing parathas, you need to use about equal amounts of dough and filling. So if you are using a lime size ball of dough, use about a lime sized mound of filling. However, if you are new to paratha making, lesser amounts of filling may be easier to deal with it, but you will compromise on taste.
Lovely! i am on a paneer making spree at home that is, and usually mix potato and paneer in a paratha so my son can eat it easily, but i love the clean flavor of only paneer and will make mine this way!Sala, I just wanted to know, is there a reason why u used oil and sprinkled flour on the rolled dough before stuffing?
A typical Pakistani breakfast, locally called nāshtā (ناشتہ), consists of eggs (boiled/scrambled/fried/omelette), a slice of loaf bread or roti, parathas, sheermal with tea or lassi, kulcha with chole, qeema (minced meat), fresh seasonal fruits (mangoes, apples, melons, bananas, etc.), milk, honey, butter, jam, shami kebab or nuts. Sometimes breakfast includes baked goods like bakarkhani and rusks. During holidays and weekends, halwa poori and chickpeas are sometimes eaten. In Punjab, sarson ka saag (mustard leaves) and maakai ki roti (cornbread) is a local favourite. Punjabi people also enjoy khatchauri, a savory pastry filled with cheese. Pakistan is not unlike many other Asian nations, in the sense that meat dishes are eaten as breakfast, especially on holidays. A traditional Sunday breakfast might be Siri-Payay (the head and feet of lamb or cow) or Nihari (نہاری) (a dish which is cooked overnight to get the meat extremely tender. The name "Nihari" comes from the Arabic word "Nahar", meaning "Day" or "Day break".) Many people used to eat "Bong" (Shank curry) in their Sunday brunch.
A typical Pakistani lunch consists of meat curry or shorba (depending on the region) along with a carbohydrate such as rice or roti. Daal chawal is among the most commonly served dishes at lunch. Breads such as roti or naan are usually served for dinner, but have become more common during the day; rice may be served for dinner as well. Popular lunch dishes may include aloo gosht (meat and potato stew) or a vegetable and mutton salan (stew). Chicken dishes like chicken karahi are also popular. Alternatively, roadside food stalls often sell just lentils and tandoori rotis, or masala stews with chapatis. People who live near the main rivers also eat fish for lunch, which is sometimes cooked in the tandoori style.
Dishes, with or without meat, combined with local vegetables, such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and chili peppers are most common and cooked for everyday consumption. A typical example is aloo gosht (literally "potatoes and meat"), a homestyle recipe consisting of a spiced meat and potato stew, and is ubiquitously prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with naan or other bread, and is very popular in Pakistan.
There are plenty of vegetables which are grown seasonally in Pakistan, which are cooked into tasty and spicy curries which are eaten for lunch or dinner. Some vegetable dishes, such as "aloo paratha" and "channa puri" are also consumed for breakfast.
Popular desserts include Peshawari ice cream, sheer khurma, qulfi, falooda, kheer, Firni, zarda, shahi tukray and rabri. Sweetmeats are consumed on various festive occasions in Pakistan. Some of the most popular are gulab jamun, barfi, ras malai, kalakand, jalebi and panjiri. Pakistani desserts also include a long list of halvah, such as multani, hubshee, and sohan halvah.
I say aloo! From Bombay potatoes to saag aloo and even aloo paratha, a fried bread stuffed with mash, the comforting spud is a great carrier for spices. A favourite across Northern India, Pakistan and Bangladesh, potatoes also feature in Southern Indian dishes and Thai curries.
After a minute or so, add salt and turmeric powder. Mix the ingredients well and cover the pan with a lid. Reduce flame to low and cook the dish for 4 to 5 minutes. Make sure that you stir once or twice in between till well combined. Once the potatoes are properly cooked, transfer the dish in a serving bowl and garnish with fresh coriander leaves. Serve Jeera Aloo hot and pair with roti or paratha. 2b1af7f3a8