Breakfast · 35 min · indian

Aloo Paratha with Yogurt

This is the kind of Indian breakfast you’ll make on repeat — whole wheat flour and potatoes, 35 minutes, big payoff. The macros do the talking: 14g protein, 84g carbs, and 14g fat in every 520-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Whole wheat flour
• 2 Potatoes
• 1/2 cup Plain yogurt
• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 1/4 cup Cilantro
• 1 Green chili

Steps

1. Boil the potatoes until a knife slides in easily, about 15 minutes; peel while warm and mash smooth.
2. Fold in cumin, minced chili, cilantro, and salt for the filling; cool completely so it does not tear the dough.
3. Knead the flour with water into a soft, pliable dough; rest 15 minutes under a damp cloth.
4. Divide into 4 balls; flatten one, cup 2 tablespoons of filling in the center, and seal like a dumpling.
5. Roll gently to 7 inches, dusting with flour; roll from the center out to avoid squeezing the filling out.
6. Cook on a hot dry griddle 1 minute per side, then brush with ghee and cook 1 more minute per side until blistered and golden.
7. Serve hot with yogurt and pickle.

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