Low Sodium Aloo Parantha
Discover the healthier twist on an Indian classic with this Low Sodium Aloo Parantha recipe, perfect for those seeking flavor without the extra salt. Stuffed with a spiced mashed potato mixture featuring vibrant green chilies, aromatic cumin, and a pinch of garam masala, these whole wheat flatbreads are lightly seasoned with a salt substitute to cater to low-sodium diets. The golden-brown crust is achieved with a simple skillet cook, requiring just a drizzle of oil for a wholesome yet indulgent treat. Ready in under an hour, these paranthas make an ideal breakfast or lunch, especially when served alongside cooling yogurt or a fresh raita. Packed with bold spices and heart-healthy ingredients, this recipe guarantees all the deliciousness of traditional aloo parantha in a guilt-free, nutritious package.
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Ingredients
- 2 cups Whole wheat flour
- 3 medium Boiled potatoes
- 2 small Green chilies
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt substitute
- 2 tablespoons Vegetable oil
- 0.75 cup Water
Directions
Step 1
Begin by preparing the dough: In a large mixing bowl, add 2 cups of whole wheat flour. Gradually add 0.75 cups of water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 20 minutes.
Step 2
Prepare the potato filling: Peel and mash the 3 boiled potatoes in a bowl until smooth. Finely chop the 2 green chilies and 2 tablespoons of fresh coriander leaves, then add them to the potatoes.
Step 3
Add spices to the filling: To the mashed potatoes, add 1 teaspoon of cumin seeds, 0.5 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 0.5 teaspoon of red chili powder, 0.5 teaspoon of garam masala, and 0.5 teaspoon of salt substitute. Stir well to combine all ingredients evenly.
Step 4
Divide the dough: Once the dough has rested, divide it into 8 equal portions and roll each into a smooth ball.
Step 5
Roll out the paranthas: Take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a small circle of about 4 inches in diameter.
Step 6
Fill the parantha: Place about 2 tablespoons of the potato filling in the center of the circle, then gather the edges to enclose the filling completely. Flatten it gently with your fingers.
Step 7
Roll the stuffed dough: Lightly flour the surface and roll the stuffed dough gently into a circular shape of about 6-7 inches in diameter. Be careful not to let the filling burst out.
Step 8
Cook the parantha: Heat a skillet or tawa over medium heat. Place the rolled parantha on it and cook for about 2 minutes on one side. Flip and spread a small amount of vegetable oil (about 1 teaspoon) on each side. Cook until both sides are golden brown, flipping as needed.
Step 9
Repeat: Continue the process with the remaining dough and filling to make all paranthas.
Step 10
Serve: Serve the low sodium aloo paranthas hot with a side of yogurt or raita of your choice.
Nutrition Facts
| Serving size | (933.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1468.3 |
| Total Fat 32.6g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 57.4mg | 0% |
| Total Carbohydrate 271.1g | 0% |
| Dietary Fiber 40.2g | 0% |
| Total Sugars 7.9g | |
| Protein 42.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 176.9mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 4750.7mg | 0% |
Source of Calories