Aloo paratha
Bread dish from South Asia From Wikipedia, the free encyclopedia
Aloo paratha (lit. 'potato paratha') is a paratha (flat bread dish) stuffed with potato filling native to South Asia.[2][3] It is traditionally eaten for breakfast.[2][4]
Aloo paratha with yogurt and pickle | |
| Alternative names | Alur Porota in Bengali Alu Parata in Odia Alu ko parautha in Nepali Batata na Parotha in Gujarati Pallem obbattu/Alugadda kara obbattu in Telugu |
|---|---|
| Region or state | South Asia[1] |
| Associated cuisine | Indian, Pakistani, Bangladeshi |
| Main ingredients | Potato, atta, maida, butter or ghee |
| 290–360 kcal (1,200–1,500 kJ) | |
It is made using unleavened dough rolled with a mixture of mashed potato and spices (amchur, garam masala) which is cooked on a hot tawa with butter or ghee.[5][6] Aloo paratha is usually served with butter, chutney, curd, or Indian pickles.[7][8]
Being stuffed with potato and fried makes it higher in calories (290-360 calories) than a typical roti (60 calories).[6]
In the 21st century, due to convenience, working routines, rising household incomes, smaller families and time restrictions, the aloo paratha breakfast for urban Indians has been increasingly replaced by foods seen as more convenient such as cereals.[4]
Variations
Jammu Aloo Anardana or Aloo Daḍuni paratha
Jammu is known for Aloo parathas stuffed with a local variety of pomegranate seeds called Daḍuni. These parathas form a regular part of a typical Dogra breakfast and are readily available in any Dogri Vaishno Dhaba on the way to the Shri Vaishno Devi shrine.[9]
Jodhpuri Jayaphali Aloo Palak paratha
In Rajasthan, Jodhpur is known for aloo parathas stuffed with special filling of potatoes cooked with jayaphal (nutmeg) and palak (spinach).[10]
Telugu Pallem obbattu or Alugadda kara obbattu
In Telangana and Andhra Pradesh, Pallem obbattu[11] or Alugadda kara obbattu[12] are prepared by stuffing spicy potato mixture in dough made of all purpose flour, which is then shallow fried.[13]
Mode of serving
Aloo parathas are mostly served as a breakfast dish along with dahi (plain yogurt), or yogurt dips called raita. Sometimes, Athana (Indian pickle), chutney and masala chai are also served along with it.[14]
See also
References
External links
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