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This viral Aloo Paratha recipe blends the rich taste of spiced potatoes with protein-packed moong dal, served with beetroot raita for an iron-rich, healthy and delicious meal
This version of Aloo Paratha is not only rich in the flavour of spiced potatoes but also gets a healthy boost from moong dal. (News18 Hindi)
Imagine craving Aloo Paratha and not having to knead the dough or even touch a rolling pin, yet still ending up with a soft, tasty paratha on your plate.
A trending method on social media is revolutionising the way people make parathas, eliminating the time-consuming dough preparation. The best part? You can prepare parathas using a liquid batter made from wheat flour, making breakfast both quick and easy, perfect for office mornings or children’s tiffin boxes.
This version of Aloo Paratha is not only rich in the flavour of spiced potatoes but also gets a healthy boost from moong dal. Pair it with a refreshing beetroot raita, and you have a meal that’s delicious, protein-rich, and packed with iron. Here is how to make this no-knead Aloo Paratha and the accompanying raita.
Ingredients
For The batter
- 1 cup wheat flour
- 3 to 4 boiled grated potatoes
- ½ cup soaked moong dal
- 1 small finely chopped onion
- 2 finely chopped green chillies
- Freshly chopped coriander
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp roasted crushed coriander seeds
- 4–5 crushed black pepper seeds
- ½ tsp carom seeds (ajwain)
- ½ tsp cumin seeds
- A pinch of kasuri methi
- 1 tbsp garlic paste
- ¼ tsp garam masala
- A pinch of chilli flakes
- Salt to taste
- Around 1 cup water
- Ghee or oil for frying
For beetroot Raita
- 1 cup whisked curd
- 1 boiled grated or finely chopped beetroot
- Black salt, regular salt, black pepper, roasted cumin – to taste
Recipe
Make The Liquid Batter: In a mixing bowl, combine wheat flour with salt, turmeric, red chilli powder, crushed coriander, black pepper, carom seeds, cumin, kasuri methi, garlic paste, garam masala, and chilli flakes. Add onions, green chillies, and coriander. Mix in the grated potatoes and gradually add water to form a smooth, thick batter. Let it rest for 10 minutes.
Add Moong Dal: Grind soaked moong dal using minimal water and add it to the batter. Mix thoroughly. The moong dal adds protein and makes the paratha more filling and nutritious.
Prepare Beetroot Raita: Whisk the curd well and add grated or chopped beetroot. Season with black salt, white salt, black pepper, and roasted cumin powder. Mix and chill – this colourful raita pairs wonderfully with the parathas.
Cook The Parathas: Heat a non-stick pan over medium heat and grease it with ghee or oil. Pour a ladleful of batter in the centre and spread it lightly. Cook until golden on one side, then flip and cook the other side until crisp and golden brown. Repeat with the remaining batter.
Serve these healthy, quick Aloo Parathas hot with beetroot raita and green chutney or pickle. Packed with flavour, protein, and fibre, this recipe might just make you forget the traditional version!
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