An introduction to Aloo Paratha
Aloo paratha is an Indian dish that originates from the state of Punjab, a region of South Asia. It is one of the most favourable breakfast options available in the Indian subcontinent, and in the western, central, and northern portions of India as well as the eastern parts of Pakistan, the recipe is undeniably among the most preferred breakfast options. The unleavened dough is rolled with mashed potatoes and spices and baked on a hot tawa with butter or ghee to create the mouth-watering and beloved aloo parathas.
Depending on the region of northern and western India where it is eaten, aloo paratha is typically served with butter, chutney, curd, buttermilk, or Indian pickles. While North Indians like to have it at any time of the day – be it breakfast, lunch, or dinner, South Indians prefer to most often have it for supper or dinner.
Similar to any other famous cuisine that has different names with respect to the place where it is made, Punjabi aloo paratha is no different. It is also known as ‘Aloo paratha’ in the north-central states, ‘Alu porota’ in eastern states, and ‘aloo parantha’ in the central parts of India.
Is aloo Paratha healthy?
Aloo paratha isn’t necessarily considered as junk food. It can be a healthy choice of food if it is prepared in the right way. It only becomes unhealthy when the paratha is made with excess fat and ghee or the stuffing is prepared with harmful processes like deep frying. One aloo paratha contains approximately 170 calories, out of which carbohydrates comprise 90 calories, fat accounts for 70 calories, and the remaining 13 are made up of protein. One Aloo paratha provides a rough estimate of 9% of a standard adult diet’s total daily caloric requirement of 2000 calories. If you are watching your weight or in the middle of any weight management programme, it should be consumed while taking into account the macronutrients included. This hearty dish is also an excellent option for a laid-back family Sunday meal. There is no harm in occasionally enjoying it from time to time.
Further Reading: 15 of the most delectable desserts found in India
How to make healthy and delicious aloo paratha
Ingredients for 1 serving
1/4 tablespoon coriander leaves
Salt as required
1/4 tablespoon ghee
1/4 teaspoon red chilli powder
1/2 tablespoon onion
1/4 teaspoon garam masala powder
1/4 cup wheat flour
Two tablespoon water
1. Firstly, boil the potatoes a few hours before you plan to make the aloo parathas. Mash them in a large bowl and leave them covered.
2. Secondly, add onions, coriander leaves, garam masala powder, salt, and red chilli powder to the mashed potatoes and mix it well. Ensure that it’s all smooth and there are no lumps present.
3. Thirdly, add the wheat flour to a large mixing bowl and start preparing the dough. Keep adding water in gradually and mix it until it becomes soft.
4. Fourthly, divide the dough into small balls and roll it out into 4-inch circles.
5. Next, begin filling the centres with the potato masala filling.
6. Once done, roll them into round parathas using a rolling pin.
7. Heat up an iron tawa and roast the parathas with ghee. Flip them occasionally to ensure that they’re well-cooked on both sides.
8. finally, you can serve them with either soup, curry, gravies, pickles, or curd according to your choice.
Further reading: The best Chicken Tikka Kebab recipe to make at home
Types of aloo paratha
Most people believe that there is just one specific type of aloo paratha and that it can only be made using the traditional method. However, there are many variations and these are a few.
1. Dhaba Style Aloo Paratha
This type of aloo paratha is famous among travellers who require a quick appetizer that is filling and delicious to satisfy them while they are on the road.
2. Cheesy Aloo Paratha
This mouth-watering style of this paratha uses shredded cheese in the stuffing along with mashed potatoes. Once the paratha is cooked, the cheese melts on the inside creating a flavourful explosion with every bite that you take.
3. Amritsari Aloo Paratha
The Amritsar street vendors add a uniquely creative spin on this particular paratha. The outer layer is its unique selling point. The dough blisters and cracks as it bakes, giving the outside the appearance of puff pastry. Every layer is oiled with ghee or butter and kneaded into a ball. It is then divided into smaller balls once more.
4. Tandoori Aloo Paratha
The tandoori paratha doesn’t contain any unique ingredients, but its preparation is what gives it its unique flavour. The tandoori on which it is cooked is makes it incredibly delicious.