The Heartwarming Essence of Punjabi Comfort Food and Family Bonds
Punjabi cuisine isn’t just about rich flavors; it’s a celebration of togetherness and family love.
aalu ke parathe-it’s not just a food item; it’s more than just a dish; it is straight up emotion! This classic Punjabi dish is literally packed with the essence of home cooked love – in each bite. They are soft from inside tawa-tarty from outside and can be prepared in 30-40 minutes, it is best to serve with blobs of butter, sour yoghurt or hot n spicy pickle. And still containing so many vitamins and fibers, these scrumptious dishes are wonderful for warm breakfast, vigorous lunch or a family brunch. This is one of the best comfort food meals that one can ever imagine.
Ingredients (Serves: 4-5):
To Prepare Aalu Ke Parathe, You Only Need These 9 Simple Ingredients:
- 3 Cups Whole Wheat Flour
- 4-5 Osy, boiled potatoes, or aalu
- 2 tablespoons Chopped Coriander Leaves
- 1-2 Green Chili – Finely Chopped (Choice)
- 1 Tsp Red Chili Powder
- 1 Tsp Garam Masala
- 1 Tsp Ajwain (Carom Seeds)
- Ghee/Butter For Cooking
- Salt As Per Taste
Preparation Time: 30-40 Mins
Making Of Fluffy and Flavorful Aalu Ke Parathe Step By Step:
STEP 1. Prepare the Dough:
In a bowl take wheat flour, half teaspoon salt, and water for the wheat flour mixture. Until it forms a ball which is tender and which will not stick to the hand. Let it sit on top of the skillet and covered with the lid for 20 minutes.
STEP 2. Make the Potato Filling:
In another bowl, take mashed potatoes, red chili powder, garam masala, cumin powder, green chilly, coriander leaves and salt. Combine well.
STEP 3. Divide and Roll:
Shape the dough into small portions as should be done with the potato mixture.
Shape the ball to a small disc and put some of the potato filling and then, cover it up by joining the edges.
STEP 4. Roll the Paratha:
Carefully spread out the rolled dough ball to form a circle and do not let the filling come out.
STEP 5. Cook the Paratha:
Actually, knead the flour and make a soft dough then keep it aside for some time and then roll the paratha in a tawa (griddle).
Bake on medium heat, turn it over to fully cook it and have a nice looking golden brown color on each side. Apply ghee or oil as needed.
STEP 6. Serve Hot:
Relish the delicious aloo ke parathe hot along with curd, pickle or butter.
Nutrition Facts (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320-380 kcal |
| Carbohydrates | 45-50 g |
| Protein | 6-9 g |
| Fats | 12-16 g |
| Saturated Fat | 5-7 g |
| Cholesterol | 10-15 mg |
| Fiber | 4-6 g |
| Sugar | 2-3 g |
| Sodium | 600-800 mg |
| Calcium | 90-130 mg |
| Iron | 2-4 mg |
Key Nutritional Insights:
- Rich in Carbohydrates – Provides sustained energy, making it an excellent choice for breakfast or a hearty meal.
- Good Source of Healthy Fats – Ghee and butter enhance the richness and provide warmth, especially beneficial in colder climates.
- Moderate Protein Content – Whole wheat and potatoes contribute to a balanced protein intake.
- Contains Moderate Sodium – Salt and spices enhance the flavor, so pairing it with a hydrating drink like buttermilk helps maintain balance.
- Packed with Nutrients – Coriander, ajwain, and green chilies support digestion and boost immunity.
Tips:
1. Use Fresh Potatoes: The filling becomes silken and flavorful if the potatoes are cooked anew. Do not use cold potatoes as they make the filling to be lumpy.
2. Adjust The Spice: If for children, it is necessary to dilute the chili or add grated cheese in order to make it interesting.
3. For Crispy Parathas: Cook on medium heat and should use ghee in good amount.
Facts About Aalu Ke Parathe:
- Aalu Ke Parathe is most famous in North India especially Punjab and Delhi, this is a very common recipe in breakfast.
- Usually served with a glass of cold buttermilk, also known as chaas or lassi, and so is a full meal for the most part.
Serving Suggestions:
- Goes well with a slather of butter or a globule of yoghurt and pickle that has been cooked till warm.
- This dish is usually best enjoyed when taken with a glass of lassi to make the best punjabi dish.
- It really adds a nice touch if you allow the mint-coriander chutney to go into it for a little cooking.
A Life Lesson:
Aalu Ke Parathe suggests that food which are purely and genuinely prepared are the best to take and they should mostly be taken with the family. What the dish has demonstrated is that very often it is easier components that provide the most gratification when prepared with passion.
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