Ingredients required for aloo paratha

Ingredients required for aloo paratha

History of the Aloo Paratha – The World’s Most Delicious Breakfast Dish

aaloo paratha

Description

Aaloo Paratha means “Split Bread”. It is a thin, split bread usually eaten during the morning on a full stomach. Aloo Paratha means “Split-Dough” in English. The name is derived from the Punjabi word aalo which means “dough prepared by the Indian way of cooking”. This particular type of bread is made from wheat flour, water and yeast. The purpose of its preparation is to make a nutritious, delicious and light breakfast or brunch.

History

The recipe of this dish is very old and is part of the Punjabi history and culture. The exact date is not known exactly. However, archaeological findings suggest that this dish was prevalent in the 8th century BC. It was mentioned in the historical records as being served by theuled palaces in the Indus Valley Civilization. It was also mentioned in the Mahabharata also.

Today, it is served at various occasions as a special treat. The ingredients are available in the form of wholemeal or whole grain, rice and even pulses. The reason for the popularity of these dishes along with other delicacies is their versatility and nutritional value. They can be served as a starter, a curried dish or as an accompaniment to a main course.

 

Benefits

Aloo Paratha digestion History has it that the Indian Brahma’s used it as a remedy for many ailments and now it is used as a healthy breakfast food to promote good health and a balanced diet. One of the benefits of using this kind of dish is that it helps in losing weight. The Aloo Paratha contains no fat and contains almost zero calories. A lot of people believe that having zero calories in your diet helps you lose weight. This is because there is no such thing as a single food that helps you lose weight.

The fact is that the food you eat before you go to bed can have an impact on the calorie levels in your body even after the day’s activities are over. If you eat a heavy meal in the night, your body will require some time to adjust to the new diet. Hence, it is better to opt for a light breakfast dish like Aloo Paratha or any other light and healthy diet dish instead of having a heavy curried meal for your breakfast.

The Aloo Paratha has been found to be extremely nutritious. The calories present are very low and do not give you the feeling of being over cooked or burned. The flavor is rich and it has a natural sweetness that makes it even more delicious. With a rich history, the popularity of the Aloo Paratha continues to increase. It does not matter whether you eat it as a breakfast, lunch or dinner. It is one of those dishes that you will love to have every morning.

Ingredients for Aloo(Potato) Parantha:

* Wheat Flour (Atta) – 1/2 Kg
* Potatoes (Aloo) – 1/4 Kg
* Green Chillies (Hari mirch) – 2 no’s Chopped
* Red Chilli Powder (Lal mirch) – 1 teaspoon
* Cumin powder (Jeera) – 1 teaspoon
* Lime Juice (Nimbu ka ras)- 1 teaspoon
* Butter/Oil – 4 tablespoon
* Salt to taste

Method for Aloo(Potato) Parantha:

* Boil the potatoes, peel and mash them .
* For stuffing mix potatoes, red chilli powder, cumin powder,Lime Juice, Green chilli and salt.
* Divide the stuffing into 8 equal portions.
* Sieve flour and salt together and knead with water to make a smooth dough.
* Cover with a damp cloth and keep aside for fifteen minutes.
* Divide dough into 8 equal portions and make balls.
* Role each ball to make a thick round shape about 4″ in diameter. Place one portion of stuffing at center ,brings the edges to the center .
* Overlap edges so they do not leave an opening and press gently.
* Dust with dry flour, and roll them with a rolling pin to approximately six-inch diameter.
* Heat tawa, place parantha on it and cook on moderate heat for few minutes.
* Turn it and pour oil /butter, spread it on parantha and shallow fry over low heat.
* Turn it and again pour of oil /butter on other side and cook on low heat till golden brown.
* Enjoy hot Aloo (Potato) Paratha with tea, curd, raita and vegetable curries.

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