Recipe: conventional Aloo Paratha
Elements:
For the dough:
2 cups whole wheat flour
Water as wished
Pinch of salt
For the filling:
2–three medium potatoes, boiled and mashed
1 inexperienced chili, finely chopped (non-obligatory)
2 tablespoons chopped coriander leaves
½ teaspoon cumin seeds
½ teaspoon garam masala
½ teaspoon amchur (dry mango) powder or lemon juice
Salt to flavor
Commands:
Prepare the dough: blend entire wheat flour and salt, then progressively upload water to make a smooth, smooth dough. Rest for 15–20 minutes.
Put together the filling: In a bowl, blend mashed potatoes with chili, coriander, cumin, garam masala, amchur, and salt.
Collect: Divide dough and filling into same portions. Roll out a dough ball, area the potato filling inside the center, seal it, and lightly roll it right into a flat circle.
Cook dinner: heat a tawa (griddle) and cook the paratha on both aspects, brushing with a little ghee or oil, till golden brown.
Serve warm with curd, pickle, or butter.
Fitness benefits:
Aloo paratha, a famous North indian breakfast, can be both comforting and nutritious when made with complete substances. Whole wheat flour is wealthy in dietary fiber, helping digestion and preserving you complete longer. Potatoes provide power-boosting carbohydrates, potassium, and diet C.
Including spices like cumin and garam masala gives antioxidant blessings. coriander aids digestion, at the same time as inexperienced chilies (non-compulsory) increase metabolism.
Cooking with minimum oil and serving with probiotic-wealthy curd enhances the dietary fee. A balanced aloo paratha, especially while paired with yogurt and clean salad, offers a satisfying mixture of carbs, protein, fiber, and healthy fat—ideal for a healthful start to the day.
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