A most popular unleavened flatbread of the Indian subcontinent. .Paratha. was documented in the 12th-century Sanskrit book “Mānasollāsa” compiled by King Someshwara III, who reigned over the regions of present-day Karnataka. Some sources claim that Paratha originated from ancient Vedic times. The etymology of Paratha is from the Vedic Sanskrit word pu-ro-dhaa- sham (Purodhasha). Purodhasha’s are offered to the fire god during Yagna or Homa ceremonies. Vedic Purodhashas are usually stuffed with ingredients like
powdered lentils and chopped vegetables.
Today’s recipe is a paratha stuffed with potatoes. Aloo paratha, whole wheat flat bread stuffed with mashed potatoes, flavoured with a range of fresh herbs and spices is a great wholesome food to kick start your day. For the ‘oh carbs’ exclamations, let me share that Potatoes are loaded with complex carbohydrates. Potatoes are an excellent source of vitamin C, a good source of vitamin B6 and Potassium. They are also fat, cholesterol, and sodium free and contribute 7% of the daily requirement for fibre.
Let us not forget that Carbohydrate is the primary fuel for our brain. It is a key source of energy for muscles and is important for optimal physical and mental performance. A medium 150 g potato contains 26 g of carbohydrates.
ALOO PARATHA/POTATO PARATHA RECIPE
Ingredients for Aloo Paratha:
- Wheat flour 2 C
- Salt to taste
- Water to knead
- Oil 2 tsps
For the filling:
- Potato 3 big boiled and grated/mashed
- Ginger chopped fine 2 tbsp
- Green chilly 3 chopped fine
- Kashmiri red chilly powder 1 tsp
- Chaat masala powder 1 tbsp
- Garam masala 1tsp
- Turmeric 1 tsp
- Finely chopped coriander 3 tbsp
- Ghee for pan frying
Preparation Method for Aloo Paratha:
- Make a stiff pliable dough with whole wheat flour.
- Cover and rest for half hour.
- Take grated potato in a large bowl. Add all ingredients along with the required salt. Mix well and make into lemon-sized balls. sat aside.
- Pinch lemon-sized dough and with your thumb and fingers mould it into a cup. Stuff the filling and seal it well. Dust with wheat flour and roll into thick parathas.
- Pan-fry the parathas in ghee till well cooked and brown spots appear on both sides. Remove and serve hot with curd and pickle.
