Aloo Paratha with Curd
All Foods • India
How to Make Aloo Paratha with Curd (Traditional & Healthy Version)
Aloo Paratha with Curd is a cherished breakfast staple across India, loved for its comforting taste and wholesome ingredients. This classic North Indian dish is made by stuffing whole wheat atta flatbreads with a spiced mashed potato (aloo) filling, then roasting them on a tawa until golden and crisp. Served with cool, creamy dahi (curd), it strikes the perfect balance of flavors and nutrition. The blend of earthy potatoes and aromatic spices creates a hearty meal that keeps you full and energized, making it a favorite in Indian homes, especially during chilly mornings and family gatherings. Originating from the Punjab region, aloo paratha is synonymous with nourishment and hospitality. It is often enjoyed during festivals like Lohri and Baisakhi, symbolizing abundance and togetherness. The simple ingredients reflect the agricultural bounty of India, while the combination with curd enhances digestion and adds a refreshing touch. Its adaptability across regions—whether in Delhi’s bustling breakfast spots or the leisurely kitchens of Haryana—makes it a true pan-India classic. Whether served with a dollop of homemade butter or tangy pickle, aloo paratha with curd is a timeless choice for a satisfying, healthy breakfast.
Ingredients(for 2 medium aloo parathas with 1/2 cup curd per person)
- 1 cup Whole wheat atta (flour) (atta)
- 2 medium Boiled potatoes (aloo)
- 1 cup Low-fat curd (dahi) (dahi)
- 2 tbsp Fresh coriander leaves (dhaniya)
- 1 Green chili (hari mirch, finely chopped) - optional
- 1/4 tsp Ajwain (carom seeds) (ajwain) - optional
- to taste Salt (namak)
- 1/4 tsp Red chili powder (lal mirch) - optional
- 1/2 tsp Cumin powder (jeera powder)
- 1 tbsp Ghee or oil (for roasting)
Instructions
- 1
Prepare the dough by mixing whole wheat atta, a pinch of salt, and enough water to form a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Use lukewarm water for softer parathas.
- 2
Mash boiled potatoes thoroughly and add dhaniya, green chili, ajwain, cumin powder, red chili powder, and salt. Mix well to make the stuffing.
5 minutes
Ensure potatoes are cooled before mashing for a smooth stuffing.
- 3
Divide the dough into equal balls. Roll out each ball into a small disc, place a portion of aloo stuffing in the center, and seal the edges. Gently flatten and roll into a medium-sized paratha.
5 minutes
Dust with dry atta to avoid sticking while rolling.
- 4
Heat a tawa on medium flame. Place the rolled paratha and cook until brown spots appear. Flip and apply a little ghee or oil, then cook the other side till crisp and golden.
5 minutes
Press gently with a spatula for even cooking.
Why This Dish is Healthy
This dish is a healthy breakfast choice due to its use of whole grains, low-fat curd, and fresh herbs. The combination of complex carbohydrates and protein helps sustain energy levels throughout the day, while probiotics from curd improve digestion. By roasting with minimal oil and opting for low-fat dairy, you enjoy all the traditional flavors with fewer calories—perfect for weight management and a balanced diet.
Aloo Paratha with Curd offers a balanced blend of carbohydrates, protein, and fiber. Whole wheat atta provides complex carbs and dietary fiber, aiding digestion and satiety. Potatoes are a good source of potassium and vitamin C, while curd delivers probiotics and calcium, supporting gut health and bone strength. Using minimal ghee or oil keeps the fat content in check, making this breakfast both nourishing and satisfying.
Pro Tips
- 💡Tip 1: Make sure the potato stuffing is dry to prevent soggy parathas.
- 💡Tip 2: Roll parathas gently to avoid breaking and stuffing leakage.
- 💡Tip 3: Use fresh curd for a smooth and tangy accompaniment.
Storage & Serving
Store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa before serving. Curd should be stored covered in the fridge and consumed within 24 hours for best freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 50.0 g |
| Total Fat | 10.0 g |
| Fiber | 2.8 g |
| Sugars | 2.1 g |
| Iron | 1.5 mg |
| Calcium | 70.0 mg |
| Sodium | 260.0 mg |
| Potassium | 210.0 mg |
| Cholesterol | 8.0 mg |
| Vitamin A | 55.0 IU |
| Vitamin C | 6.0 mg |
| Magnesium | 28.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 90.0 mg |
| Vitamin D | 0.1 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.9 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 22.0 µg |
