''Aloo paratha'' () is a

paratha Paratha (, also parantha/parontah) is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. ...

(flat bread dish) stuffed with

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

filling native to

South Asia South Asia is the southern Subregion#Asia, subregion of Asia that is defined in both geographical and Ethnicity, ethnic-Culture, cultural terms. South Asia, with a population of 2.04 billion, contains a quarter (25%) of the world's populatio ...

. It is traditionally eaten for breakfast. It is made using unleavened dough rolled with a mixture of mashed potato and spices ( amchur,

garam masala Garam masala (Hindustani language, Hindustani: ''garam masālā'', ) is a Spice mix, blend of ground spices originating from the Indian subcontinent. It is common in Indian cuisine, Indian, Pakistani cuisine, Pakistani, Nepalese cuisine, Nepale ...

) which is cooked on a hot '' tawa'' with butter or ghee. Aloo paratha is usually served with butter,

chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ...

curd Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, ...

, or Indian pickles. Being stuffed with potato and fried makes it higher in calories (290-360 calories) than a typical

roti Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, kno ...

(60 calories). 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.

Variations

Jammu Aloo Anardana or Aloo Daḍuni paratha

Jammu Jammu () is a city in Indian-administered Jammu and Kashmir (union territory), Jammu and Kashmir in the disputed Kashmir region.The application of the term "administered" to the various regions of Kashmir and a mention of the Kashmir dispute ...

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.

Jodhpuri Jayaphali Aloo Palak paratha

In Rajasthan,

Jodhpur Jodhpur () is the second-largest city of the north-western Indian state of Rajasthan, after its capital Jaipur. As of 2023, the city has a population of 1.83 million. It serves as the administrative headquarters of the Jodhpur district and ...

is known for aloo parathas stuffed with special filling of potatoes cooked with ''jayaphal'' (

nutmeg Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fru ...

) and ''palak'' (

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...

Telugu Pallem obbattu or Alugadda kara obbattu

Telangana Telangana is a States and union territories of India, state in India situated in the Southern India, south-central part of the Indian subcontinent on the high Deccan Plateau. It is the List of states and union territories of India by area, ele ...

and

Andhra Pradesh Andhra Pradesh (ISO 15919, ISO: , , AP) is a States and union territories of India, state on the East Coast of India, east coast of southern India. It is the List of states and union territories of India by area, seventh-largest state and th ...

, ''Pallem obbattu'' or ''Alugadda kara obbattu'' are prepared by stuffing spicy potato mixture in dough made of all purpose flour, which is then shallow fried.

Mode of serving

Aloo parathas are mostly served as a

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regi ...

dish along with ''dahi'' (plain yogurt), or yogurt dips called

raita Raita is a side dish and condiment in Indian cuisine made of dahi (curd), dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or, in the case of boondi raita, with fried droplets of batter made from besan (ch ...

. Sometimes, Athana (Indian pickle),

and

masala chai Masala chai (; ) is a popular beverage originating from South Asia. It is made by brewing black tea (usually crush, tear, curl) in milk and water, and then by sweetening with sugar. Adding aromatic herbs and spices creates masala chai. The t ...

are also served along with it.

References

External links

{{Commons category, Aloo paratha Flatbread dishes Pakistani breads Indian cuisine Uttar Pradeshi cuisine Bihari cuisine Punjabi cuisine Kashmiri cuisine Bangladeshi cuisine Odia cuisine Bengali cuisine Rajasthani cuisine Gujarati cuisine Sindhi cuisine Indo-Caribbean cuisine Guyanese cuisine Surinamese cuisine Potato pancakes