Aloe Paratha RecipeThere are 3 different ways of filling and wrapping. Aloe Paratha isindian breakfastFlatbread with wholemeal flour, boiled potatoes, spices and herbs. These delicious fillingsPalaceThey are a staple food in many North Indian homes, Dhabas and restaurants. They are usually spread with white butter and served togetherPicklesYesyoghurt.In this post I am showing how to make delicious Aloo ka Paratha with my step by step video and picture guide.
About Aloo Paratha
Aloo Paratha is a popular Indian flatbread filled with delicious seasoned potatoes. In Hindi, Aloo means 'potato' and Paratha means 'layered bread'. Hence, Aloo Parathas literally means parathas filled with boiled, mashed and seasoned potatoes between the layers.
First, make the dough with whole wheat flour. The boiled potatoes are then mashed or grated and seasoned to taste. This delicious spiced potato mixture is then filled into a small pastry dish and sealed. It is then rolled and deep fried in plenty of ghee or oil.
These are prepared in the same way all over India with slightly different spices. My Aloo Paratha recipe uses a unique combination of spices which makes it delicious and has a wonderful texture.
content to hide
1 story about Aloo Paratha
2 How to Make Aloo Paratha (Step by Step with Photos)
3 Professional Advice
6 recipe cards
7 Watch the video of Aloo Paratha
Making Aloo Paratha is simple but takes a little practice. In this post I show 3 ways to stuff and toss aloo paratha. So, if you are new to making stuffed parathas, check out my video and try a small batch.
Recipe for soft pancakes
How to Make Aloo Paratha (Step by Step with Photos)
1. Combine 2 cups whole wheat flour, 1/4 teaspoon salt, 1 tablespoon oil, and 1/2 cup water in a mixing bowl. Begin mixing by adding more water as needed to form a smooth, non-sticky dough. Knead well until it becomes very smooth and pliable.
2. If you press the dough, it should be easily dented and smooth. Cover and keep until the filling is ready. I always let the dough rest for at least 30 minutes. If you want to skip the rest, just knead a little more and use immediately.
make aloe filling
3. Cook the potatoes until tender and not mushy or soggy. If cooking in a pressure cooker, add the potatoes to the pot with 1 cup of water. Pressure cook on medium heat 3 to 4 times, depending on size. If cooking in a pot, pressure cook for 5-6 minutes and then let it drop naturally.
4. When the potatoes have cooled, peel them and chop them or mash them with a fork until smooth. There should be no potato chunks left as they will tear the aloo paratha while rolling. If your potatoes seem sticky or doughy, don't mash them. Instead, use your fingers to break off small pieces. You don't want sticky potato filling.
5. Run your fingers through the mash to break up the potato chunks. This step is very important. then add
¾ teaspoon garam masala (adjust to taste)
½ teaspoon paprika powder (adjust to taste)
¾ to 1 teaspoon ground coriander
½ 茶匙 chaat masala（或 amchur、pulvo de mango seco）
1 chopped green chili (optional, for kids)
¾ teaspoon ground or pureed ginger (or ¼ teaspoon ground ginger)
½ teaspoon salt (more if desired)
1 teaspoon kasuri methi (dried fenugreek leaves)
¼ teaspoon ajwain (starseed, omit if none)
½ teaspoon ground fennel (powdered fennel, omit if not available)
2 tablespoons chopped coriander leaves
6. Mix it all together and taste. Then add more salt or spices according to your preference. Divide the mixture into 8 equal parts.
7. Divide the dough into 8 equal parts.
Method 1 – Aloo Paratha Volume
I have shared 3 ways to roll parathas (picture below). See which one is easier for you first.
8. Sprinkle some flour on the surface of the roll. Flatten a ball of dough and dip it in flour. Flatten and roll into 4 inch round roasts/discs.
9. Place a seasoned potato ball in the center and lift up the sides.
10. Press the filling into the center and push the sides up to form a cup. If the aloe filling is sticky, rub some flour on your fingers.
11. Turn everything in your hand clockwise to raise the sides. The dough spreads itself and covers the filling. (Watch the video)
12. Repeat this step, pushing the aloe in and flanging until the edge meets the top.
13. Join all the edges well, the filling is not visible. Instead of removing the excess dough, I pressed it onto the ball.
14. Dip the ball in flour on both sides and gently flatten it with your fingers. This is very important so that the filling is evenly distributed throughout the paratha.
15. Place the seal down in the tread area and roll gently and evenly without applying pressure. Don't roll aloo paratha continuously. Instead, turn it clockwise a little after every 4 to 6 rolls to make sure it doesn't tear or stick.
You can make it as thin or thick as you like. I keep mine thin and 8 to 9 inches. If you see the filling coming out when you roll it out, sprinkle some flour inside. Sprinkle with flour only as needed and avoid using too much.
Method 2: roll
I took these photos in 2015 but never got around to sharing them on the blog. The stuffing I make here is to soften the spices in oil and then add it to the mashed potatoes. It is spicier and has more paprika.
Place the aloe filling in a 5-inch baking dish. Then fold and bring all the edges up. Add them gently and remove the excess dough. Flatten slightly and pass the flour. Flatten again with your fingers into a 4-inch disc to distribute the filling evenly. Then wrap it as much as possible.
Third method: Scrolling
Roll 2 6-inch patties. Spread the aloe vera mixture on one of the roasts as shown below. Wet the edges with a little water. Place another roast on top. Press the sides lightly to seal both baking sheets. Then sprinkle with flour and spread evenly to the desired thickness. Using this method, you can make only 6 large parathas. Divide the dough into 12 and the filling into 6.
Fried Aloe Paratha
16. Once you've tossed 3-4 paranthas, heat a grill pan over medium-high heat. When the pan is hot enough, dust the excess flour from the aloo paratha and gently transfer to a baking sheet. Within 2 minutes, you will see air bubbles. Turn it on the other side.
17. Press lightly with a spatula. You will see the aloo paratha start to puff up. Drizzle with a little ghee or oil. I added about 1 teaspoon of ghee.
18. Flip it back and forth on the other side and drizzle with more ghee. Cook by pressing the edges with a spatula to cook them nicely. The cooked paratha will fill your whole house with aroma. When you see golden to light brown spots in the aloo paratha, remove it to a plate.
19. Fry the next one, make sure the pan is hot enough, not too hot. Keep setting the flame to medium or low as needed to prevent the parathas from burning. Place a clean cloth in a bowl or on a cooling rack and stack the parathas to keep them moist.
Serve Aloo Paratha with pickles or yogurt. You can also cover your paratha with butter. we love themMint Chutneycoriander /Coriander chutney.
boil the potatoes firstProper form is the key to making the best aloo parathas. Cook them until tender, which means they are cooked and not overcooked. Soggy potatoes make the filling very soggy and sticky, not good for pasta.
mashed or grated potatoesGetting it right is also important. There should be no potato cubes left in the mash as they will spoil the paratha. Don't mash them too much before they become mushy. So you can grate them instead of mashing them to avoid mold.
paratha filling: The first filling and wrapping method I show here is the best method because it completely locks the filling into the dough and prevents it from coming out.
Flatten and spread the filling.Once the spiced aloe is sealed into the batter, it becomes the perfect aloe paratha. This prevents the parathas from tearing and distributes the filling evenly.
Fried paratha at the endVery low heat will harden them. Bake them on medium to high heat so that they are well cooked. It is also important to adjust the flames as needed so that they do not burn.
Daddy: It is very important to choose the right kind of potato to make these parathas. Some types of potato become very soft and sticky when boiled. Avoid these types of potatoes. Avoid using freshly cut potatoes. Old potatoes, Yukon gold potatoes and junk potatoes are all good for parathas.
spices: Most people make aloe vera using minimal spices like cumin, coriander powder and paprika. The combination of spices I use here makes the parathas so delicious that when you fry them, your house will be filled with a delicate aroma.
However, if you don't have or don't like a particular spice, you can simply leave it out. You can also increase or decrease the spices according to your preference.
butter: Aloo parathas are mostly fried with a lot of ghee as it imparts a smoky aroma and delicate texture. If you don't have ghee, use any regular oil.
1. You can also soften the spices before adding them to the mashed potatoes. To do this, heat 1 tablespoon of oil or fat in a small pan. Add ginger and green chilies. Saute for 30 seconds and then add all the spice powder and salt. Close and add it to the mashed potatoes.
Even uncooked, aloo parathas turn out great because the filling steams while frying.
2. Some people will add green onions to the filling. They are either raw or fried in oil until they lose their raw smell.
Chapati Recipe (I...
Palak paratha (Esp...
Mixed vegetable paratha (...
Methi Paratha Rec...
Paneer Paratha Re...
Aloe Paratha Recipe | Paratha Stuffed Potato
These stuffed parathas are made with spiced potato filling. Known as aloo paratha, these flatbreads are delicious and a great meal. Serve them buttered with plain yogurt, mint chutney or pickles.
cookbook pinprinted prescription
For best results, follow the step-by-step photos above the recipe card.
Preparation time20 minute, thin
cooking time25 minute, thin
total time45 minute, thin
Ingredients (US cup = 240 ml)
- 2 cup whole weat flour (240 k) (thread)
- ¼ teaspoon Salt
- 1 Tablespoon Oil (optional, see note)
- Agua Knead as much as needed (I used ¾ cup + 2 tbsp)
- 350 gram Daddy (3 medium potatoes)
- 1 green chile chopped (optional)
- ¾ teaspoon minced ginger (or ¼ teaspoon minced ginger)
- 2 Tablespoon cilantro (chopped)
- ½ teaspoon Salt (adjusted to taste)
- ½ a ¾ teaspoon mixed spice (adjusted to taste)
- ½ teaspoon Kashmiri Red Chili Powder (adjusted to taste)
- ¾ a 1 teaspoon coriander powder
- ½ teaspoon chat masala (or 1 tbsp lemon juice or ½ tsp amchur)
- 1 teaspoon Fen Greek Casuri (dried fenugreek leaves)
- ¼ teaspoon Adjuan (carob seeds) (optional)
- ½ teaspoon Fennel seed powder (sanfu powder) (optional)
- 4 Tablespoon butter (preferred use)
Cook the potatoes until tender but not mushy. To pressure cook in a traditional pot, cook 3 to 4 whistles, depending on the size of the potato. In the Instant Pot I pressure cook medium potatoes for 5 minutes.
While the potatoes are baking, make the dough. Add the flour, oil and salt to a bowl. Pour half a cup of water and start mixing into a dough. Add more water as needed to make a smooth but not sticky dough.
Knead until smooth and pliable. If you press the dough down with your fingers, it should dent easily, which means it's quite soft. Cover and rest until the filling is ready.
When the potatoes are ready, let them cool slightly and peel them while they are still hot. Make sure your boiled potatoes are not soggy or soggy.
We rub or mash them until there are no potato pieces left. Use your fingers to break up any remaining potato chunks in the mash or they will ruin the pasta. Don't mash it either, because the potatoes will become soft and sticky.
Add ginger, green chillies, coriander leaves, salt, paprika powder, curry powder, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding it.
Elective: Also add optional ingredients: ajwain and fennel powder.
Gently mix all the ingredients and taste. Add more salt or spices according to your taste.
Divide the aloe filling into 8 portions. Also, divide the dough into 8 portions. Keep the dough covered.
How to make Aloo Paratha
Roll a ball of dough in the palm of your hand until smooth. Lightly dust the roll area with a little flour. Flatten the dough balls and dip them in a little flour.
method one– Dust off excess and roll into a 4-inch round pan or baking dish. Put some of the aloe vera filling in the middle. Gently lift the sides of the roast into the cup. Repeat using your fingers to push the filling in, then lift the dough until the edges are resting on top of the filling. (see video).
If the filling sticks, dip our fingers in the flour. Place the edges over the filling and carefully bring them together to seal. (See step-by-step photos or videos.)
Method Two– Roll a 5 inch roti and place the filling in the center, pinning the edges together and making small creases. We put everything on top and add them to seal the filling. Shake off excess dough on top.
Dip the filled balls in the flour and flatten gently to distribute the filling evenly. This ensures that the filling never comes out at all. Remove excess dust.
Sprinkle some flour on the roll area.
Place the paratha disc in the rolling area, sealing side down. Begin to roll evenly without applying pressure.
Don't roll aloo paratha continuously. Instead, turn it clockwise a little after every 4 to 6 rolls to make sure it doesn't tear or stick. Sprinkle with flour as needed, avoid excess. If you see the filling coming out, dust it lightly with a little flour to seal it.
Roll the aloo paratha as thin or thick as you like without breaking it. I roll mine to 8 to 9 inches.
Move the roll to a dry place. Once you have made 3, you can start frying them.
Method Three- Using this method, you will be able to make only 6 large parathas. So divide the dough into 12 and the filling into 6. Roll 2 rotis, 6 inches each. Spread the aloe vera mixture on one of the roasts. Wet the edges with a little water. Place another roast on top. Press the sides lightly to seal both baking sheets. Then sprinkle with flour and spread evenly to the desired thickness.
Heat a pan or pan to cook the aloe paratha. The iron must be hot enough otherwise the parathas will harden.
When the pan is hot, gently place the wrapped aloe paratha on top.
Within 2-3 minutes, you will see air bubbles on top. Then turn to the other side and cook.
You will see the aloo paratha puff up and cook beautifully. Drizzle with ghee or oil and flip to cook the other side.
Sprinkle some ghee on this side as well and press the edges to cook.
You will soon see golden to light brown spots on the aloo parathas. Remove to a plate and stack. This keeps them soft.
Brush the aloo paratha with a little butter and serve with pickles or yogurt. ThisCoriander chutneyTheMint Chutneyworks well too(Video) एलोवेरा के भजिये कैसे बनाये | how to make aloe vera bhajiye
- Adjust the amount of spices and herbs according to your preference.
- Avoid using too much flour when rolling as it will harden and dry out the paratha.
Roll the parathas evenly without pressing a point.
- For variety, you can use store-bought chopped paneer or steamed carrots and peas. Be sure to mash the vegetables.
- You can also saute metha leaves or spinach leaves till they wilt. Let them cool and add them to the mashed potato mixture. Also use only the leaves and not the stems of these vegetables.
- Avoid new potatoes. Older potatoes are best for this recipe. Cook the potatoes until they are soft, do not overcook them. We don't want the potatoes soaked in too much moisture.
- Grate or mash the potatoes until no chunks are visible. But don't crush them too much, otherwise they will become mushy and sticky.
- After sealing the dough, don't forget to flatten and spread the filling. This way, the filling is evenly distributed and does not come out when rolled.
- Do not fry over low heat. Fry them on medium high heat. Keep adjusting the flame while frying to prevent the aloe vera from burning.
Replacement amounts provided on prescription cards are for 1 original prescription only.
For best results, follow the detailed photo instructions and step-by-step tips above the recipe card.
Watch the video of Aloo Paratha
Nutritional Information (Estimation Only)
Aloe Paratha Recipe | Paratha Stuffed Potato
Amount per percentage
calories189Calories from fat 90
% Daily Value*
Saturated fat 5 g31%
Vegetable fibers 4 g17%
sugar 1 g1%
Vitamin C4 mg5%
*Percent daily values are based on a 2,000 calorie diet.
© Healthy Recipes
I'm Swasthi Shreekanth, the recipe developer, food photographer and food writer behind Swasthi's Recipes. My goal is to help you cook delicious Indian food with my tried and tested recipes. After 2 years of hands-on experience in Indian cooking, I started this blog to help people cook better and more often at home. Whether you are a beginner or an experienced cook, I am sure Swasthi recipes will help you improve your cooking skills.more about me
Follow the Swasthi recipe
Cooking the paratha on the right flame is the secret to making a soft and fluffy paratha. Make sure the tawa gets hot once and then lower the flame to medium. Putting the paratha on a very hot tawa will burn it and make it hard, while putting it on a tawa which is not hot enough will make it limp.How to make paratha at home? ›
To make parathas, first a soft and pliable wheat flour dough is made. Later portions of this is rolled to a layer, over which ghee is smeared and folded several times to make a triangle or square base. This is then rolled to get several thin layers & lastly this is roasted on a griddle until golden and cooked through.Which flour is used for aloo paratha? ›
There's no need to be intimidated; this recipe is really quite simple! To make aloo ka paratha you need two main components: Dough made from whole wheat flour – A basic dough is made with whole wheat flour (atta), salt, oil and water.What flour is paratha made of? ›
Parathas are simple flatbreads that are made with whole wheat (or atta) flour and just a few other simple ingredients. A soft dough is prepared by hand, formed and flattened, and then folded several times to create lots of flaky layers.Is homemade paratha healthy? ›
If made in just the right way, parathas can actually be a healthy dish. Parathas are considered unhealthy because most people stuff them with a lot of unhealthy stuffing and cook them in an ungodly amount of ghee, oil or butter.Should paratha dough be soft or hard? ›
*The dough should be semi-soft. Knead dough using whole wheat flour, pinch of salt, one teaspoon ghee, and add water as per requirement. *Cover and rest the dough for at least 15 minutes.What makes dough soft? ›
Glucose syrup, honey, or agave work great. Glucose syurp and these other liquid sugars are known as invert sugars. Invert sugars are less prone to crystallization. This will then keep the crust soft and flexible rather than hard and crispy because the sugars are not setting on the surface.Which oil is best for paratha? ›
Avoid using ghee and refined oil while cooking parathas, and instead opt for olive oil, which is a much healthier alternative. Since olive oil has a mild flavour, it doesn't hamper the taste of the paratha.What do we call paratha in English? ›
/parānṭā/ mn. paratha countable noun. In Indian cookery, a paratha is a flat unleavened bread, resembling a small nan bread.What flour is closest to potato flour? ›
Cornstarch is a worthy substitute for potato flour if you're in a pinch.
The flour that is used to make the paratha dough makes a big difference in determining its health value. If you make parathas using whole wheat flour or multigrain flour instead of all-purpose flour, it will be a healthier option.What is the difference between flour and potato flour? ›
What is the difference between potato flour and regular flour? Potato flour is a gluten-free flour made from cooked, dried, and ground potatoes. Regular flour, or all-purpose flour, is a wheat-based flour that contains gluten.How many types of paratha are there? ›
Here are 15 types of paratha, with recipes, that prove they are versatile, easygoing and incomprehensibly delicious! A flatbread made from all-purpose flour or wheat flour, parathas are a staple in Indian households. Parathas can be of many types- plain, stuffed, tandoor, pan-fried and whatnot.Is paratha made in ghee or oil? ›
Ghee is used to fry pooris, paranthas and make halwa.Which is the healthiest paratha? ›
Chole Paratha is a protein rich, healthy and nutritious Indian flat bread that is made from chickpeas (chole), few spices and whole wheat flour.Which paratha is healthy? ›
The dough, which is the base of the parantha makes a big difference in determining its health value. Making parathas using whole wheat flour or multigrain flour instead of maida, will make them healthier.Is paratha healthy than rice? ›
Chapati is made from wheat so it contains more nutrients as compared to rice. A small 6-inch chapati contains around 71 calories, 3 grams protein, 0.4 grams fat and 15 grams carbs. Rice contains less amount of phosphorus and magnesium as compared to wheat.
Plain parathas are made with whole wheat flour that is kneaded using salt, oil, and water. The dough is then rolled into a layered flatbread, cooked on a tawa (griddle), and finished with shallow frying with ghee or oil until golden brown spots are on both sides.Why is my paratha not puffing up? ›
Cooking the chapati
Placing chapati on a too hot or cold tawa will never give you puffed up chapatis. Let the tawa heat up properly and the flame should always be medium while cooking the chapatis.
Parathas are indeed a heavy option for breakfast. According to Ayurveda, the body is in the process of rejuvenating and expelling waste products in the morning. It is recommended that you have a light breakfast to boost your metabolism.
The basic dough for parathas, atta, is the same. Make it ahead of time, at least 1 hour before you plan to cook the parathas. You can leave it out on room temperature for up to 8 hours, provided you keep it from drying out.What is the best way to soften dough? ›
Merrill recommends putting dough near a warm stove, and pounding it with a rolling pin once it starts to soften. Trena cuts the dough into smaller pieces using a pastry cutter, figuring that they will come to room temperature faster.What makes dough hard? ›
under-kneaded dough. If your dough feels dense and tough to handle when you stop the mixer, it is a sign that it is becoming over-kneaded. Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread.How do I make my dough soft and fluffy? ›
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.What is the secret to a soft and fluffy bread? ›
Adding dry milk powder to your bread dough will help your loaf rise higher. In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. It also helps brown the crust. If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread.Does vinegar make dough softer? ›
Vinegar breaks down the proteins in bread dough, causing the gluten to tenderize.Can you use butter instead of ghee in paratha? ›
If you already have clarified butter or browned butter on hand, you can substitute either for ghee. In a pinch, regular whole butter or even Crisco can step up to the plate and create the same final texture, but keep in mind they can't deliver the same flavor as a long-cooked ghee.Is oil better than ghee? ›
Since ghee is primarily made up of saturated fat, it's more stable and less easily oxidized during cooking, making it a superior choice to almost all vegetable oils. (If you're worried about saturated fat's supposed link to heart disease, head here for more on the diet-heart myth.)How do you keep paratha fresh for a long time? ›
Place each half cooked paratha separately and let it cool completely. Stack them by keeping a butter paper in between and store them in freezer bags. Label them with name and date. Once you wish to consume them, remove the butter paper from the parathas.What nationality is paratha? ›
Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to South Asia, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple.
Paratha, while definitely bread, is not baked the way that naan is. Rather, it's fried in a tawa, a stone frying pan, using butter or cooking oil. While naan is generally rolled out once and slapped up against the side of the tandoor, paratha often gets rolled out multiple times, creating a very flaky bread.Does paratha contain egg? ›
The dough for this paratha is made with all-purpose flour, egg, sugar, salt, oil, and milk. Egg and Milk ARE added to the dough, as they make the paratha soft.What does 1 paratha contain? ›
|Value per per paratha||% Daily Values|
Stuffed Paratha is an ideal main course for any meal, be it breakfast, lunch or dinner. The reasons are obvious. Stuffed Parathas are filling, they are tasty, and accommodate different kinds of fillings including lentils and veggies, which help make it a wholesome meal.Can we eat butter with paratha? ›
When it comes to one of the most cherished and staple Indian dishes, paratha has to be at the top of the list. It is a favourite among many as a breakfast food and can be in stuffed or plain form. It is usually consumed with curd, butter, and pickle.Can I use regular flour instead of potato flour? ›
Potato flour is a gluten-free flour made from raw potatoes that you can use as a substitute for other types of flours; it gives dishes a potato flavor. You can use it in place of all-purpose flour or whole wheat flour in many general baking recipes.Can you fry with potato flour? ›
Flour/Potato Starch - The key to a crispy chicken is adding a bit of starch into your flour mix. It can be either potato starch or corn starch but the chicken turns out a LOT crispier and stays crispier if you use potato starch.Is paratha healthier than bread? ›
Roti can also be prepared from the flour of millets, bajra and jowar. These all healthy unrefined grains are great for your well being! With the mentioned points, one can easily conclude that roti is always healthier than bread.Which is better paratha or roti? ›
“Essentially, a roti dough is a single dough which is made into balls and rolled out but it does not have multiple layers, which distinguishes it from a parota,” he remarked. Parota is comparatively expensive and takes more labour, said Dalal. Popular chef Ranveer Brar added, “Parota is richer than roti.Is paratha good for diabetes? ›
Aloo paratha is generally made of three major ingredients: wheat flour, ghee and aloo (potatoes). Whole wheat flour is really good for diabetics as they do not spike your blood sugar levels.
Often used as a thickener, an anticaking agent, and a gluten-free baking staple, cornstarch is one of the best substitutes for potato starch when you're in a pinch. You can use cornstarch in place of potato starch in a 1:1 ratio. This works especially well in soups, sauces, and gravies.
Potato starch is the extracted starch from potatoes. The starch turns to a light, powdery, flour-like consistency once it has dried out, and it is a common ingredient that features in several recipes.Can I use plain flour instead of potato starch? ›
All Purpose Flour, Wheat Flour
Use double the amount of flour in place of potato starch, and your recipe will thicken in no time. Of course, this is not a gluten-free alternative.
Parathas are one of the most popular unleavened flatbreads in the Indian subcontinent, made with wheat dough from finely ground wholemeal (atta) and/or white flour (maida), sometimes incorporating egg or ghee.What are the ingredients of Chappati? ›
Chapati is a traditional unleavened Indian flatbread made with just 3 ingredients – whole wheat flour, ghee/oil & water. Optionally a little salt is added.What is vegetable paratha made of? ›
veg paratha is made from a dough off whole wheat flour, maida, oil and 1/2 cup finely chopped spring onions (whites and greens), 1/2 cup finely chopped french beans, 1/4 cup finely chopped cauliflower, 1/2 cup finely chopped carrot, 1/2 cup boiled , peeled and mashed potatoes and Indian spices.How healthy are parathas? ›
If made in just the right way, parathas can actually be a healthy dish. Parathas are considered unhealthy because most people stuff them with a lot of unhealthy stuffing and cook them in an ungodly amount of ghee, oil or butter.Why is paratha healthy? ›
Paratha is an unleavened flatbread made with whole-wheat flour, providing considerable amounts of dietary fibres and proteins. To get your daily dose of required nutrients, stuffed parathas are the way to go!What is the origin of paratha? ›
A paratha is a flatbread that originated in the south-asia. It is still prevalent throughout India, Pakistan, Nepal and Bangladesh. The origin of Paratha Roll can be traced back to the 1970s at Tariq Road, Karachi, Pakistan.Is paratha a traditional food? ›
Golden-brown in color, flaky and layered, paratha is a type of Indian bread that is typically consumed for breakfast. The name comes from a combination of words parat and atta (flour), referring to the cooked, layered dough.
Originating in the Caribbean with Indian roots, a roti is a wrap style sandwich filled with either curried or sometimes stewed meats or vegetables wrapped inside a dhalpuri, paratha, or dosti roti.What is roti flour made of? ›
Roti is made of whole wheat flour and nothing else really and is eaten in India with dal and curries. Roti is an integral part of Indian cuisine, the north Indian cuisine especially.What is different about chapati flour? ›
Chapati flour is a type of whole wheat flour that is finely ground and has a finer texture compared to regular whole wheat flour. This finer grind allows chapati flour to absorb more water, making it easier to form into dough and roll out into thin, flatbreads like chapatis or rotis.