Low Sodium Aloo Ka Parantha

Satisfy your cravings for classic Indian comfort food with this healthy twist on a beloved favorite—Low Sodium Aloo Ka Parantha! Crafted with whole wheat flour and a flavorful spiced potato filling, this recipe eliminates excess sodium without sacrificing taste. Aromatic spices like cumin, coriander, turmeric, and amchur powder bring bold, tangy flavors to every bite, while fresh cilantro and green chili add a zesty, herbaceous kick. These stuffed flatbreads are pan-fried to golden perfection using minimal olive oil, making them a heart-healthy choice. Ideal for breakfast, lunch, or dinner, these paranthas pair beautifully with plain yogurt or your favorite low-sodium condiments for a wholesome, satisfying meal. Ready in under an hour, this recipe proves that healthy eating can still be utterly delicious and irresistibly indulgent.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.75 cup Water
• 2 medium Potatoes, boiled and mashed
• 2 tablespoons Olive oil
• 1 small Green chili, finely chopped
• 2 tablespoons Fresh cilantro, finely chopped
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Amchur (dried mango) powder
• 0 as needed Plain yogurt (optional for serving)

Directions

Step 1

In a large bowl, combine the whole wheat flour and a small amount of water, adding more gradually, to knead into a soft and pliable dough. Cover the dough with a damp cloth and set aside for 15 minutes.

Step 2

For the filling, in another bowl, combine the boiled and mashed potatoes with finely chopped green chili, cilantro, cumin powder, coriander powder, turmeric powder, black pepper, and amchur powder. Mix thoroughly to evenly distribute the spices.

Step 3

Divide the dough into 8 equal portions and roll each portion into a ball.

Step 4

Take one dough ball, flatten it a bit in your hands, and place about 1-2 tablespoons of the potato filling in the center. Bring the edges of the dough together to enclose the filling, pinching the seams together at the top.

Step 5

Carefully flatten the filled dough ball slightly and roll it out gently into a 6-inch round using a rolling pin. Be cautious to avoid any filling from spilling out.

Step 6

Heat a non-stick griddle or tava on medium heat. Place the rolled parantha onto the hot griddle.

Step 7

Cook for about 2 minutes on one side until bubbles form, then flip. Brush the top with a little olive oil, and cook the other side for 2-3 minutes until golden brown.

Step 8

Flip again, applying a little oil to the other side, and cook for another minute. The parantha should be golden with some brown spots.

Step 9

Remove from the griddle and repeat for the remaining dough balls.

Step 10

Serve hot with plain yogurt or your choice of low-sodium condiments.

Nutrition Facts

Serving size	(919.0g)

Amount per serving	% Daily Value*
Calories	1384.5

Total Fat 41.1g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 31.0mg	0%
Sodium 155.8mg	0%
Total Carbohydrate 224.4g	0%
Dietary Fiber 33.4g	0%
Total Sugars 15.4g
Protein 44.8g	0%

Vitamin D 0IU	0%
Calcium 434.4mg	0%
Iron 12.5mg	0%
Potassium 2082.4mg	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: 25.6%

Protein: 12.4%

Carbs: 62.0%