Aloo ka parantha a staple food of punjab Recipe

Aloo ka Parantha is a popular and delicious staple food of Punjab, India. It is a type of stuffed flatbread made with a filling of spiced mashed potatoes. The dough is made with wheat flour and rolled out into a round shape. The potato filling is then placed in the center and the dough is folded and rolled out again. The paranthas are cooked on a griddle with ghee or oil until golden brown and crispy. Aloo ka Parantha is usually served hot with yogurt, pickle, or butter, making it a satisfying and flavorful meal.

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45minstotal
30minsPrep
15minsCook
45m.total
30m.Prep
15m.Cook
Aloo ka parantha a staple food of punjab
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Ingredients for Aloo ka parantha a staple food of punjab Recipe

  • 1/2 cup Wheat Flour
  • 1 Medium Sized Potatoes
  • 1/4 Onion, Finely Chopped
  • 1/2 Green Chilies, Finely Chopped
  • 1/2 tablespoon Chopped Coriander Leaves
  • 1/4 teaspoon Cumin Powder
  • 0.13 teaspoon Red Chili Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Ghee Or Oil For Cooking

Directions: Aloo Ka Parantha A Staple Food Of Punjab Recipe

Cooking Directions

  • STEP 1.In a bowl, mix wheat flour, salt, and water to make a soft dough.
  • STEP 2.Boil and mash the potatoes. Add chopped onions, green chilies, coriander leaves, and spices like cumin powder, red chili powder, and garam masala.
  • STEP 3.Divide the dough into small balls and roll out each ball into a small circle. Place a portion of the potato filling in the center and fold the edges to seal it.
  • STEP 4.Roll out the stuffed dough into a larger circle, ensuring the filling is evenly distributed.
  • STEP 5.Heat a griddle or tawa and cook the paranthas on both sides with ghee or oil until golden brown and crispy.
  • STEP 6.Serve hot with yogurt, pickle, or butter.

Cooking Tips

  • Make sure the dough is soft and pliable for easy rolling.
  • Add spices and seasonings according to your taste preferences.
  • You can also add grated cheese or paneer to the potato filling for variation.
  • To make the paranthas healthier, you can use whole wheat flour instead of refined flour.
  • For a spicier version, you can add chopped green chilies or red chili flakes to the potato filling.

Storage and Serving

  • Aloo ka Parantha is best served hot and fresh.
  • You can store any leftover paranthas in an airtight container in the refrigerator for up to 2 days.
  • To reheat, you can either microwave them or heat them on a tawa with a little ghee or oil.
  • Serve the reheated paranthas with yogurt or pickle for a delicious meal.
Nutrition
value
268
calories per serving
< 1 g Fat8 g Protein56 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    8g
  • Carbs
    56g
  • Fiber
    3g

MacroNutrients

  • Carbs
    56g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    26mg
  • Iron
    2mg
  • Vitamin A
    139mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    29mg
  • Manganese
    < 1mg
  • Phosphorus
    88mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp