Aloo paratha explained

Aloo paratha
Alternate Name:Alur 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:Indian subcontinent[1]
Associated Cuisine:Indian, Pakistani, Bangladeshi
Main Ingredient:Potato, atta, maida, butter or ghee
Calories:290-360

Aloo paratha (Hindi:, Bengali:, Nepali:, Gujarati:, Odia:, Punjabi: ਆਲੂਆਂ ਦਾ ਪਰੌਠਾ, Telugu: ಆಲೂಗಡ್ಡೆಯ ಖಾರ ಒಬ್ಬಟ್ಟು, Urdu:,) 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]

Variations

Jammu Aloo Anardana or Aloo Daḍuni paratha

Jammu 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.[9]

Jodhpuri Jayaphali Aloo Palak paratha

In Rajasthan, Jodhpur is known for aloo parathas stuffed with special filling of potatoes cooked with jayaphal (nutmeg) and palak (spinach).[10]

Telugu Pallem obbattu or Alugadda kara obbattu

In Telangana and Andhra Pradesh, Pallem obbattu[11] or Alugadda kara obbattu[12] are prepared by stuffing spicy potato mixture in dough made of all purpose flour, which is then shallow fried.[13]

Mode of serving

Aloo parathas are mostly served as a breakfast dish along with dahi (plain yogurt), or yogurt dips called raita. Sometimes, Athana (Indian pickle), chutney and masala chai are also served along with it.[14]

See also

Notes and References

  1. Book: Kumawat, Lovesh. 103 . Cuisine . 2020 . NotionPress . 9781648501623 . en.
  2. Benson . Heather L. . Helzer . Jennifer . Central Valley Culinary Landscapes: Ethnic Foodways of Sikh Transnationals . California Geographer . January 2017 . 56 . 55–95.
  3. Book: Al-Khusaibi . Mohammed . Rahman . Mohammad Shafiur . Al-Khusaibi . Mohammed . Al-Habsi . Nasser . Rahman . Mohammad Shafiur . Traditional Foods: History, Preparation, Processing and Safety . 2019 . Springer . Switzerland . 978-3-030-24620-4 . 1–8 . en . 1. Traditional foods: overview.
  4. Iyer . Lakshmi Shankar . A Study of Breakfast Habits of Urban Indian Consumers . The International Journal's Research Journal of Economics and Business Studies . 8 June 2014 . 3 . 8 . 107–118 . 2251-1555.
  5. Basak . Somnath . Chakraborty . Snehasis . Singhal . Rekha S. . Revisiting Indian traditional foods-A critical review of the engineering properties and process operations . Food Control . 1 January 2023 . 143 . 109286 . 10.1016/j.foodcont.2022.109286 . 251334687 . en . 0956-7135. subscription.
  6. Book: Padave . Chef Priya . Sawant . Chef Vijay . Salvi . Chef Swapnil . Indian Bread: Traditional and Innovative Indian Breads . Educreation Publishing . 978-93-5373-066-6 . 25–32 . en.
  7. Book: Ananthanarayan . Laxmi . Dubey . Kirti Kumari. Muley. Abhijeet B.. Singhal. Rekha S.. Al-Khusaibi . Mohammed . Al-Habsi . Nasser . Rahman . Mohammad Shafiur . Traditional Foods: History, Preparation, Processing and Safety . 2019 . Springer . Switzerland . 978-3-030-24620-4 . 135. https://books.google.com/books?id=7MK3DwAAQBAJ&pg=PA135 . en . 6. Indian traditional foods: preparation, processing and nutrition.
  8. Sachdev . M . Misra . A . Heterogeneity of Dietary practices in India: current status and implications for the prevention and control of type 2 diabetes. . European Journal of Clinical Nutrition . 17 January 2022 . 77 . 2 . 145–155 . 10.1038/s41430-021-01067-1 . 35039630 . 245988005 . free .
  9. Web site: Kapoor . Sanjeev . How to make Jammu Ka Aloo Anardana Parantha, recipe by MasterChef Sanjeev Kapoor . 2023-04-07 . sanjeev kapoor.
  10. Web site: Aloo Palak Parantha (Jodhpuri Parantha) Recipe On Plattershare . 2023-05-03 . www.plattershare.com . 11 May 2022 . en-US.
  11. Web site: Srivalli . 2020-07-24 . Pallem Obbattu ~ A to Z Indian Breakfast Dishes . 2024-08-16 . Spice your Life! . en . Pallem Obbattu is a spicy aloo poli made with potato masala stuffed in maida. This can be served as a delicious breakfast or evening snack..
  12. ಆಲೂಗಡ್ಡೆಯ ಖಾರ ಒಬ್ಬಟ್ಟು / POTATO SPICY OBBATTU /Braekfast recipe / Lunch box recipe . 2019-02-05 . S R Setty's Kitchen . 2024-08-16 . YouTube.
  13. Book: Indian Food Packer . 2006 . All India Food Preservers' Association. . en . Obbattu : Obbattu is a paratha stuffed....
  14. Book: Nayak, Hari . My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss . 2012-04-16 . Tuttle Publishing . 978-1-4629-0637-6 . en.

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