|Alternative names||Alur Porota in Bengali|
Alu Parata in Odia
Alu ko parautha in Nepali
Batata na Parotha in Gujarati
|Region or state||Punjab region, Indian subcontinent|
|Associated cuisine||Pakistani, Indian, Bangladeshi|
|Main ingredients||Potato, atta, maida, butter or ghee|
|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 potato filling native to the Indian subcontinent. It is traditionally eaten for breakfast.
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. Aloo paratha is usually served with butter, chutney, curd, or Indian pickles.
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. A similar pattern has been observed among Central Valley Sikhs in America.
Jammu Aloo Anardana or Aloo Daḍuni paratha
Jammu is known for Aloo parathas stuffed with local variety 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.
Jodhpuri Jayaphali Aloo Palak paratha
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, masala chai are also served along with it.
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