Whole-Wheat Aloo Paratha

Summary

Craving something delish that packs a nutritional punch? Look no further than the Whole-Wheat Aloo Paratha, a mouth-watering staple that’ll make your taste buds sing and your body thank you. Let’s get straight to the point: this article’s got everything you need to whip up this scrumptious dish – no fluff, just the good stuff. Whether you’re a seasoned chef or just starting out in the kitchen, these Whole-Wheat Aloo Parathas will become your new go-to for a satisfying meal that’s as wholesome as it is tasty.

Ingredients

Alright, gather around your kitchen counter, and let’s get the ingredients ready for some Whole-Wheat Aloo Paratha magic. You’ll need:

• Whole-wheat flour: 2 cups (256 grams)
• Water: 3/4 cup (177 milliliters), give or take
• Salt: 1 teaspoon (5 grams)
• Potatoes: 4 medium-sized (about 1 pound or 450 grams), boiled and mashed
• Cumin seeds: 1 teaspoon (2 grams)
• Garam masala: 1 teaspoon (2 grams)
• Red chili powder: 1/2 teaspoon (1 gram)
• Fresh coriander (cilantro): 1/4 cup (4 grams), finely chopped
• Green chilies: 2 (optional for extra zing), finely chopped
• Ginger: 1-inch piece (2.5 centimeters), grated
• Cooking oil: for pan-frying

Time to prepare and make: 60 minutes

Serves 2

Now, let’s talk numbers and nutrition – because what’s good for the belly should be good for the body, right?

Nutritional Facts Per Serving

• Calories: 350
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 480mg
• Total Carbohydrates: 60g
• Dietary Fiber: 8g
• Sugars: 2g
• Protein: 8g

Remember, these are approximate values. Real numbers can vary based on the size of your potatoes and how generous you are with that oil.

Instructions

Time to roll up those sleeves and get to the fun part!

1. Start with the dough – mix 2 cups of whole-wheat flour with 3/4 cup of water and a teaspoon of salt. Knead it till it’s nice and elastic. Add water in tiny splashes if it’s too dry, or flour if it sticks to your hands like an overly attached friend.
2. Let the dough sit tight, covered with a damp cloth, while you make the filling. It needs to rest for about 20-30 minutes; treat it like a little dough-spa moment.
3. For the aloo (that’s ‘potato’ for our non-Hindi speaking pals) filling, take your boiled and mashed potatoes, and stir in the cumin seeds, garam masala, red chili powder, chopped coriander, green chilies, and grated ginger. Mix it like you mean it, until everything is best friends in there.
4. Divide your dough into lemon-sized balls. Take one, roll it in a little flour, and flatten it with a rolling pin. You want a circle about 5 inches (12 centimeters) in diameter. A perfect circle is great, but hey, we’re all about the taste here, not geometry.
5. Spoon some of that spicy potato mix into the center of your dough circle. How much? About 2 tablespoons or however much you can handle without it spilling out like a secret.
6. Now bring the edges of the dough together over the filling, pinching it at the top to seal the deal. It’s like a little flour purse full of spicy treasure.
7. Carefully, with the love and gentleness of a kitten, roll it out again, this time to about 8 inches (20 centimeters) in diameter. Be careful not to let the filling break through; it’s shy and likes to stay hidden.
8. Heat a teaspoon of oil in a pan over medium flame – we’re not sunbathing here, so no need for it to be scorching hot.
9. Place your paratha on the pan. Cook it until it’s golden brown, then flip it over like a circus act. Add another teaspoon of oil around the edges, and cook until the other side is just as golden and fabulous.
10. Repeat the process for the remaining dough and filling.

Tips

1. Always use warm water for your dough – it’s like a warm hug for the gluten.
2. If the dough sticks to your rolling pin, someone’s not using enough flour for dusting. That someone is you.
3. No peeking! Don’t lift the paratha too often while cooking; it’s not a reality show.
4. Leftover dough? Wrap it up tight and refrigerate. It’s good for a day or two, just like your weekend leftovers.

How to Serve and Eat

Let’s get these Whole-Wheat Aloo Parathas to the table hot and fresh. Serve them with a side of cool yogurt, some tangy pickle, or a bit of creamy butter that melts into the warm bread – divine! Fold it, roll it, or tear it – eat it any way you like, just make sure to savor every bite. They’re perfect for any meal – trust me, you won’t stop at just one.

There you go! Whole-Wheat Aloo Paratha isn’t just a treat to eat; it’s a joy to make. Remember, it’s all about the love you put into it. So, take these tips, give them your spin, and cook up a storm. Your kitchen, your rules.

Whole-Wheat Aloo Paratha

Craving something delish that packs a nutritional punch? Look no further than the Whole-Wheat Aloo Paratha, a mouth-watering staple that’ll make your taste buds sing and your body thank you. Let’s get straight to the point: this article’s got everything you need to whip up this scrumptious dish – no fluff, just the good stuff. Whether you’re a seasoned chef or just starting out in the kitchen, these Whole-Wheat Aloo Parathas will become your new go-to for a satisfying meal that’s as wholesome as it is tasty

5 from 1 vote

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preparation and cooking time: 1 hour hour

Total Time: 1 hour hour

Nutritions

Nutrition Facts

Whole-Wheat Aloo Paratha

Amount per Serving

Calories

350

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

6

%

Cholesterol

 

0

mg

0

%

Sodium

 

480

mg

21

%

Carbohydrates

 

60

g

20

%

Fiber

 

8

g

33

%

Sugar

 

2

g

2

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Alright gather around your kitchen counter, and let’s get the ingredients ready for some Whole-Wheat Aloo Paratha magic. You’ll need:
• – Whole-wheat flour: 2 cups 256 grams
• – Water: 3/4 cup 177 milliliters, give or take
• – Salt: 1 teaspoon 5 grams
• – Potatoes: 4 medium-sized about 1 pound or 450 grams, boiled and mashed
• – Cumin seeds: 1 teaspoon 2 grams
• – Garam masala: 1 teaspoon 2 grams
• – Red chili powder: 1/2 teaspoon 1 gram
• – Fresh coriander cilantro: 1/4 cup (4 grams), finely chopped
• – Green chilies: 2 optional for extra zing, finely chopped
• – Ginger: 1-inch piece 2.5 centimeters, grated
• – Cooking oil: for pan-frying

Instructions

• Start with the dough – mix 2 cups of whole-wheat flour with 3/4 cup of water and a teaspoon of salt. Knead it till it’s nice and elastic. Add water in tiny splashes if it’s too dry, or flour if it sticks to your hands like an overly attached friend.
• Let the dough sit tight, covered with a damp cloth, while you make the filling. It needs to rest for about 20-30 minutes; treat it like a little dough-spa moment.
• For the aloo (that’s ‘potato’ for our non-Hindi speaking pals) filling, take your boiled and mashed potatoes, and stir in the cumin seeds, garam masala, red chili powder, chopped coriander, green chilies, and grated ginger. Mix it like you mean it, until everything is best friends in there.
• Divide your dough into lemon-sized balls. Take one, roll it in a little flour, and flatten it with a rolling pin. You want a circle about 5 inches (12 centimeters) in diameter. A perfect circle is great, but hey, we’re all about the taste here, not geometry.
• Spoon some of that spicy potato mix into the center of your dough circle. How much? About 2 tablespoons or however much you can handle without it spilling out like a secret.
• Now bring the edges of the dough together over the filling, pinching it at the top to seal the deal. It’s like a little flour purse full of spicy treasure.
• Carefully, with the love and gentleness of a kitten, roll it out again, this time to about 8 inches (20 centimeters) in diameter. Be careful not to let the filling break through; it’s shy and likes to stay hidden.
• Heat a teaspoon of oil in a pan over medium flame – we’re not sunbathing here, so no need for it to be scorching hot.
• Place your paratha on the pan. Cook it until it’s golden brown, then flip it over like a circus act. Add another teaspoon of oil around the edges, and cook until the other side is just as golden and fabulous.
• Repeat the process for the remaining dough and filling.

Notes

## Tips

1. Always use warm water for your dough – it’s like a warm hug for the gluten.
2. If the dough sticks to your rolling pin, someone’s not using enough flour for dusting. That someone is you.
3. No peeking! Don’t lift the paratha too often while cooking; it’s not a reality show.
4. Leftover dough? Wrap it up tight and refrigerate. It’s good for a day or two, just like your weekend leftovers.

## How to Serve and Eat

Let’s get these Whole-Wheat Aloo Parathas to the table hot and fresh. Serve them with a side of cool yogurt, some tangy pickle, or a bit of creamy butter that melts into the warm bread – divine! Fold it, roll it, or tear it – eat it any way you like, just make sure to savor every bite. They’re perfect for any meal – trust me, you won’t stop at just one.

There you go! Whole-Wheat Aloo Paratha isn’t just a treat to eat; it’s a joy to make. Remember, it’s all about the love you put into it. So, take these tips, give them your spin, and cook up a storm. Your kitchen, your rules.