📸 Image coming soon for Paratha with Tamatar Aloo
Paratha with Tamatar Aloo
Breakfast • India
How to Make Paratha with Tamatar Aloo (Traditional & Healthy Version)
Paratha with Tamatar Aloo is a classic North Indian breakfast that brings together the wholesome goodness of whole wheat flatbreads (parathas) and a tangy tomato-potato curry. This iconic combination is especially popular in states like Uttar Pradesh, Punjab, and Delhi, where it’s a staple morning meal that provides energy for the entire day. The paratha, made with fresh atta (whole wheat flour), is pan-roasted on a tawa with minimal oil, ensuring a soft yet slightly crisp texture. Tamatar Aloo, bursting with the flavors of ripe tomatoes, boiled potatoes, and traditional Indian spices, offers a comforting, home-style taste that pairs perfectly with the paratha. This dish is not just about taste—it’s deeply embedded in Indian culture and often enjoyed during family gatherings, festive breakfasts like Holi or Diwali, or as a heartwarming Sunday brunch. It’s versatile enough to be served with fresh dahi (yogurt), homemade pickle, or even a cup of masala chai. Paratha with Tamatar Aloo is cherished for its simplicity, vibrant flavors, and ability to bring people together around the breakfast table.
Ingredients(for 2 parathas with 1 bowl Tamatar Aloo sabzi)
- 2 cups Atta (whole wheat flour) (for parathas)
- 2 medium Boiled potatoes (aloo) (peeled & diced)
- 3 medium Ripe tomatoes (tamatar) (finely chopped)
- 1 medium Onion (finely chopped)
- 1 Green chilli (finely chopped) - optional
- 2 tbsp Fresh coriander (dhaniya) (finely chopped)
- 1 inch Ginger (adrak) (grated)
- 1 tsp Cumin seeds (jeera)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder - optional
- to taste Salt
- 2-3 tsp Oil (preferably mustard or sunflower)
- as needed Water (for dough and gravy)
Instructions
- 1
Prepare the paratha dough by mixing atta and a pinch of salt in a large bowl. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough makes parathas softer.
- 2
Divide the dough into equal balls. Roll each ball into a round paratha, about 6 inches wide, dusting with dry flour as needed.
5 minutes
Ensure even thickness for uniform cooking.
- 3
Heat a tawa on medium flame. Place a rolled paratha on the hot tawa, cook for 30 seconds, flip, apply a few drops of oil, and cook both sides until golden brown. Repeat for all parathas.
10 minutes
Press edges gently with a spatula for fluffier parathas.
- 4
For Tamatar Aloo, heat oil in a kadahi. Add cumin seeds, let them splutter, then add chopped onion and sauté till translucent.
3 minutes
Do not over-brown onions to retain a mild, sweet flavor.
Why This Dish is Healthy
Paratha with Tamatar Aloo is a healthier take on classic Indian breakfasts, using whole wheat flour for high fiber and slow-release energy. Minimal oil is used and the dish is packed with fresh vegetables, making it lower in saturated fat and cholesterol. This meal keeps you fuller for longer, supports digestive health, and is vegetarian-friendly.
This breakfast provides a balanced mix of complex carbohydrates from whole wheat atta, protein from potatoes and wheat, and dietary fiber from vegetables. Tomatoes are rich in vitamin C, potassium, and antioxidants like lycopene, while potatoes offer vitamin B6 and magnesium. Limited oil keeps the fat content moderate, making this meal suitable for heart health and sustained energy.
Pro Tips
- 💡Knead the atta dough well for softer parathas.
- 💡For extra flavor, add a pinch of ajwain (carom seeds) to the dough.
- 💡Mash some potatoes in the curry for a thicker, richer Tamatar Aloo.
Storage & Serving
Parathas can be stored in an airtight container for up to 1 day at room temperature or refrigerated for 2 days. Reheat on a tawa before serving. Tamatar Aloo can be refrigerated for up to 2 days; add a splash of water while reheating to restore consistency.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
