Low Fat Aloo Parantha

Indulge in the comforting flavors of a classic Indian flatbread with a healthy twist—this Low Fat Aloo Parantha recipe is a guilt-free delight! Made with whole wheat flour and a spiced potato filling enhanced by fragrant garam masala, cumin seeds, and fresh coriander, each bite delivers warmth and flavor without the extra calories. Instead of traditional ghee or butter, these paranthas are cooked using a light coating of cooking spray and just a touch of vegetable oil, making them perfect for weight-watchers or anyone looking to enjoy a wholesome treat. Serve them hot with a dollop of low-fat yogurt or your favorite chutney for a nourishing and satisfying meal. Ready in under 45 minutes, this easy, low-fat aloo parantha recipe lets you savor a beloved Indian comfort food while staying health-conscious!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 3 medium Boiled potatoes
• 1 teaspoon Salt
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin seeds
• 2 pieces Green chilies
• 0.25 cup Fresh coriander leaves
• 0.5 cup Low-fat yogurt
• 0.5 cup Water
• 2 teaspoons Vegetable oil
• 0 Cooking spray

Directions

Step 1

In a large mixing bowl, combine whole wheat flour, a pinch of salt, and water gradually to form a soft dough. Knead for about 5-7 minutes until smooth and elastic.

Step 2

Cover the dough with a damp cloth and let it rest for at least 20 minutes.

Step 3

Peel and mash the boiled potatoes in another bowl. Ensure there are no lumps.

Step 4

Add salt, red chili powder, garam masala, coriander powder, cumin seeds, finely chopped green chilies, and chopped coriander leaves to the mashed potatoes. Mix well to form a uniform stuffing.

Step 5

Divide the dough and potato mixture into equal portions. The dough balls should be slightly larger than the potato balls.

Step 6

Take one dough ball, flatten it slightly, and place a potato mixture ball in the center.

Step 7

Bring the edges of the dough together to seal the filling inside completely. Press lightly to flatten it.

Step 8

Dust the flattened ball with a little wheat flour and gently roll it into a flat disc of about 6-7 inches diameter.

Step 9

Heat a non-stick frying pan or griddle over medium heat. Lightly grease it with cooking spray.

Step 10

Place the rolled parantha onto the hot griddle. Cook for 1-2 minutes until bubbles start appearing on the surface.

Step 11

Flip the parantha and lightly brush it with a teaspoon of vegetable oil. Cook until the bottom side is golden brown.

Step 12

Flip again and brush this side with a little oil. Cook the other side until golden brown and cooked through.

Step 13

Repeat the rolling and cooking process with the remaining dough and filling.

Step 14

Serve hot aloo paranthas with low-fat yogurt or chutney of your choice.

Nutrition Facts

Serving size	(1046.5g)

Amount per serving	% Daily Value*
Calories	1410.7

Total Fat 17.3g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 5.6g
Cholesterol 8.1mg	0%
Sodium 2535.8mg	0%
Total Carbohydrate 281.5g	0%
Dietary Fiber 41.5g	0%
Total Sugars 18.1g
Protein 50.2g	0%

Vitamin D 68.5IU	0%
Calcium 438.1mg	0%
Iron 14.6mg	0%
Potassium 3499.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.5%

Protein: 13.5%

Carbs: 76.0%