Jump to content

Aloo paratha

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by LahoMulta987 (talk | contribs) at 15:28, 4 May 2023 (Corrected hyperlink). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Aloo paratha
Aloo paratha with butter
Alternative namesAlur Porota in Bengali,

Alu Parata in Odia, Alu ko parautha in Nepali,

Batata na Parotha in Gujarati
Region or stateIndia [1]
Associated cuisineIndian & Pakistani
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: ਆਲੂ ਪਰਾਠਾ , Urdu: آلو پراٹھا, lit. 'potato paratha' ) is a paratha (flat bread dish) stuffed with a special potato filling known as Aloo chokha.[2][3][4] It is traditionally eaten for breakfast.[2][5]

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.[6][7] Aloo paratha is usually served with butter, chutney, curd, or Indian pickles.[8][9]

Stuffed with potato and fried makes it of higher calorie (290-360 calories) than a typical roti (60 calories).[7]

In the 21st century, due to convenience, working routines and 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.[5] A similar pattern has been observed among Central Valley Sikhs in America.[2]

Variations

Jammu Aloo Anardana or Aloo Daḍuni paratha : Jammu region is known for Aloo parathas stuffed with local vareity pomegranate seeds called Daḍuni. These parathas form regular part of a typical Dogra breakfast and are readily available in any Dogri Vaishno Dhaba on way to Shri Vaishno Devi shrine.[10]

Jodhpuri Jayaphali Aloo Palak paratha : In Rajasthan's Jodhpur aloo paratha are stuffed with special filling of potatoes cooked with jayaphal (nutmeg) and palak (spinach).[11]

See also

References

  1. ^ Kumawat, Lovesh (2020). Cuisine. NotionPress. p. 103.
  2. ^ a b c 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. ^ Vashishta, Pratishtha (7 April 2020). IndiSpice. BlueRose Publishers.
  5. ^ 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.
  6. ^ 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.
  7. ^ 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.
  8. ^ 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.
  9. ^ 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.
  10. ^ Kapoor, Sanjeev. "How to make Jammu Ka Aloo Anardana Parantha, recipe by MasterChef Sanjeev Kapoor". sanjeev kapoor. Retrieved 7 April 2023.
  11. ^ "Aloo Palak Parantha (Jodhpuri Parantha) Recipe On Plattershare". www.plattershare.com. Retrieved 3 May 2023.

Wikimedia Commons has media related to Aloo paratha.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Aloo_paratha&oldid=1153160511"