Aloo paratha

Aloo paratha
Aloo paratha with yogurt and pickle
Alternative namesAlur 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 stateIndian subcontinent[1]
Associated cuisineIndian, Pakistani, Bangladeshi
Main ingredientsPotato, atta, maida, butter or ghee
Food energy
(per serving)
290-360 kcal (-1217 kJ)

Aloo paratha (Hindi: आलू पराठा, Bengali: আলুর পরোটা, Nepali: आलु परौठा, Gujarati: બટાકા ના પરોઠા, Odia: ଆଳୁ ପରଟା, Punjabi: ਆਲੂਆਂ ਦਾ ਪਰੌਠਾ, Telugu: ಆಲೂಗಡ್ಡೆಯ ಖಾರ ಒಬ್ಬಟ್ಟು, Urdu: آلو پراٹھا, lit. 'potato paratha') is a paratha (flat bread dish) stuffed with potato filling native to the Indian subcontinent.[2][3] It is traditionally eaten for breakfast.[2][4]

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]

  1. ^ Kumawat, Lovesh (2020). Cuisine. NotionPress. p. 103. ISBN 9781648501623.
  2. ^ a b Benson, Heather L.; Helzer, Jennifer (January 2017). "Central Valley Culinary Landscapes: Ethnic Foodways of Sikh Transnationals". California Geographer. 56: 55–95.
  3. ^ Al-Khusaibi, Mohammed; Rahman, Mohammad Shafiur (2019). "1. Traditional foods: overview". In Al-Khusaibi, Mohammed; Al-Habsi, Nasser; Rahman, Mohammad Shafiur (eds.). Traditional Foods: History, Preparation, Processing and Safety. Switzerland: Springer. pp. 1–8. ISBN 978-3-030-24620-4.
  4. ^ a b Iyer, Lakshmi Shankar (8 June 2014). "A Study of Breakfast Habits of Urban Indian Consumers". The International Journal's Research Journal of Economics and Business Studies. 3 (8): 107–118. ISSN 2251-1555.
  5. ^ Basak, Somnath; Chakraborty, Snehasis; Singhal, Rekha S. (1 January 2023). "Revisiting Indian traditional foods-A critical review of the engineering properties and process operations". Food Control. 143: 109286. doi:10.1016/j.foodcont.2022.109286. ISSN 0956-7135. S2CID 251334687.
  6. ^ a b Padave, Chef Priya; Sawant, Chef Vijay; Salvi, Chef Swapnil. Indian Bread: Traditional and Innovative Indian Breads. Educreation Publishing. pp. 25–32. ISBN 978-93-5373-066-6.
  7. ^ Ananthanarayan, Laxmi; Dubey, Kirti Kumari; Muley, Abhijeet B.; Singhal, Rekha S. (2019). "6. Indian traditional foods: preparation, processing and nutrition". In Al-Khusaibi, Mohammed; Al-Habsi, Nasser; Rahman, Mohammad Shafiur (eds.). Traditional Foods: History, Preparation, Processing and Safety. Switzerland: Springer. p. 135. ISBN 978-3-030-24620-4.
  8. ^ Sachdev, M; Misra, A (17 January 2022). "Heterogeneity of Dietary practices in India: current status and implications for the prevention and control of type 2 diabetes". European Journal of Clinical Nutrition. 77 (2): 145–155. doi:10.1038/s41430-021-01067-1. PMID 35039630. S2CID 245988005.