This post is dear to me since I’m dedicating it to my friend Zainab. She is from Pakistan and saying that means she is very particular about the flavor of food. Zainab is used to spicy and flavorful food, but at the same time, likes to keep things light. I know that she love’s Aloo paratha, but not fond of its calories. Today I made a lighter version and I bet no one can suspect it’s low in calorie.
Making Aloo Paratha.
Potatoes have a bad name when it comes to eating healthy, and that’s just so wrong. This vegetable helped me a lot while on my journey to healthy eating. Having potatoes in your diet can help fill you up for hours, so no more snacking, but if you still have those bad thoughts and ideas about potatoes read this:
One medium potato (5.3 oz) with the skin contains:
- 45 percent of the daily value for vitamin C
- More potassium (620 mg) than even bananas, spinach, or broccoli;
- 10 percent of the daily value of B6;
- Trace amounts of thiamine, riboflavin, folate, magnesium, phosphorous, iron, and zinc
…and all this for just 110 calories and no fat, sodium or cholesterol.
This information and more can be found at Potato Goodness, please visit this website and I hope you change your mind about this healthy vegetable.
Now the recipe!
- ***For the dough:
- 1 cup all-purpose flour
- 2 tablespoon flour for dusting
- Less than 1/2 cup water
- Pinch of salt
- 1 teaspoon oil
- ***For filling:
- 300 gm potato boiled and roughly mashed
- 2 tablespoons finely chopped onion
- 3 tablespoons coriander leaves chopped
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 teaspoon lemon juice
- 1 green chili finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil for brushing
- ***Making the dough:
- In a bowl, add the flour, salt, and oil. Mix well with your hand.
- Add the water gradually and knead for 5 minutes until you get soft none sticky dough.
- Cover the dough and let it rest for at least 10 minutes.
- ***Making the filling:
- In a bowl, add all the ingredients and mix well with your hand or spatula.
- Make 6 balls out of the previous mixture and keep aside.
- ***Making the Aloo Paratha:
- Make six balls from the dough.
- Sprinkle flour on your working surface and roll one ball from the dough to a thick 4-inch circle.
- Place one ball of potato mixture in the middle of the circle. Fold the edges inward, you should have a sealed ball.
- Roll the ball very gently to 6-inch circle. What's important here is to make sure not to roll it too thin or let the stuffing come out.
- Heat a nonstick pan to medium. Place the paratha and brush with oil.
- Flip the paratha and brush with oil again, cook both sides of the paratha, making sure both sides have brown patches.
- Your paratha is ready and you should serve it immediately with some yogurt, or chutney.