Low Sodium Alu Paratha
Savor the comforting flavors of traditional Indian flatbread with a heart-healthy twist in this Low Sodium Alu Paratha recipe. Crafted with whole wheat flour and a tantalizing spiced potato filling, this recipe offers all the richness of classic alu paratha while being mindful of sodium intake. Fragrant cumin, fresh cilantro, and a hint of turmeric elevate the mashed potatoes, while a dash of asafetida adds an authentic depth. Each paratha is pan-cooked to golden perfection with a touch of unsalted butter or ghee for a crispy, flaky finish. Perfect for breakfast, lunch, or dinner, pair these nutritious parathas with creamy yogurt or a low-sodium pickle for a wholesome, flavorful meal. Ideal for anyone seeking a satisfying yet low-salt alternative, this recipe is a must-try for health-conscious food lovers looking to enjoy Indian cuisine guilt-free!
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Ingredients
- 2 cups whole wheat flour
- 0.75 cup water
- 3 medium potatoes
- 1 small green chili
- 1 inch piece ginger
- 0.25 cup cilantro
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.25 teaspoon asafetida (hing)
- 2 tablespoons oil
- 2 tablespoons unsalted butter or ghee
Directions
Step 1
Boil the potatoes in a pot of water until they are tender, about 20 minutes. Drain, peel, and mash them in a large bowl.
Step 2
Finely chop the green chili and ginger. Roughly chop the cilantro.
Step 3
In a small pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them splutter.
Step 4
Add ginger and green chili to the pan, sautéing for 1-2 minutes until fragrant.
Step 5
Add the turmeric, red chili powder, and asafetida to the pan. Stir for another minute and then mix this spice mixture into the mashed potatoes.
Step 6
Add chopped cilantro to the mashed potatoes and mix everything thoroughly. Set aside to cool.
Step 7
In a large mixing bowl, add the whole wheat flour. Gradually add water and knead into a soft dough. Divide the dough into 8 equal parts and roll them into balls.
Step 8
Flatten each ball slightly and roll it out into a small circle about 4 inches in diameter using a rolling pin.
Step 9
Place a generous spoonful of the potato filling in the center of each circle. Gather the edges of the dough together to seal the filling inside.
Step 10
Gently flatten each filled ball and roll it out again into a circle about 6 inches in diameter, being careful not to press too hard so the filling doesn't escape.
Step 11
Heat a skillet or tawa over medium heat. Place a paratha on the hot surface and cook for 1-2 minutes.
Step 12
Flip the paratha and spread a teaspoon of unsalted butter or ghee on the cooked side. Cook for another minute until both sides are golden brown and spots appear.
Step 13
Remove the paratha from the skillet and keep it warm by covering it with a clean cloth. Repeat with remaining dough and filling.
Step 14
Serve hot with yogurt or a low-sodium pickle for a delicious meal.
Nutrition Facts
| Serving size | (1078.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1650.3 |
| Total Fat 34.0g | 0% |
| Saturated Fat 2.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87.7mg | 0% |
| Total Carbohydrate 307.1g | 0% |
| Dietary Fiber 44.1g | 0% |
| Total Sugars 9.2g | |
| Protein 48.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 213.2mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 4382.1mg | 0% |
Source of Calories