Udupi Style Aloo Paratha

Ingredients

In the Udupi Style Aloo Paratha, the traditional Indian spices are replaced with Udupi sambar powder, which adds a distinct flavor to the dish. Additionally, the use of coconut and curry leaves gives it a unique Udupi touch. These adaptations create a paratha that is specifically tailored to the flavors and preferences of Udupi cuisine. We alse have the original recipe for Aloo paratha, so you can check it out.

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
• 1/2 cup (50g) grated coconut 1/2 cup (50g) grated coconut
• 2 tablespoons Udupi sambar powder 2 tablespoons Udupi sambar powder
• 1 tablespoon chopped curry leaves 1 tablespoon chopped curry leaves
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Ghee or oil for cooking Ghee or oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, salt, and enough water to make a soft dough. Knead the dough well and let it rest for 15 minutes.
2. 2.
   In a separate bowl, mix the mashed potatoes, grated coconut, Udupi sambar powder, chopped curry leaves, grated ginger, cumin seeds, turmeric powder, and salt. Mix well to form a smooth filling.
3. 3.
   Divide the dough into equal-sized balls and roll each ball into a small disc.
4. 4.
   Place a spoonful of the potato filling in the center of each disc. Fold the edges of the disc to cover the filling and seal it properly.
5. 5.
   Roll out the stuffed dough gently into a circular paratha, ensuring that the filling does not come out.
6. 6.
   Heat a griddle or tawa over medium heat and cook the paratha on both sides until golden brown, applying ghee or oil as needed.
7. 7.
   Repeat the process for the remaining dough and filling.
8. 8.
   Serve the Udupi Style Aloo Paratha hot with a side of chutney or pickle.

Treat your ingredients with care...

• Coconut — Ensure that the grated coconut is fresh and not dried. This will enhance the flavor of the paratha.
• Udupi sambar powder — If you don't have Udupi sambar powder, you can substitute it with a combination of red chili powder, coriander powder, and a pinch of asafoetida.

Tips & Tricks

• To make the parathas more flavorful, you can add a tablespoon of chopped fresh coriander leaves to the potato filling.
• For a spicier version, you can add finely chopped green chilies to the potato filling.
• Ensure that the dough is soft and pliable to make rolling easier.
• Apply ghee or oil generously while cooking the parathas to make them crispy and flavorful.
• Serve the parathas immediately after cooking to enjoy them at their best.

Serving advice

Serve the Udupi Style Aloo Paratha hot with a side of coconut chutney, tomato chutney, or pickle. It can also be enjoyed with a bowl of yogurt or raita.

Presentation advice

Arrange the Udupi Style Aloo Parathas on a platter, garnished with a sprinkle of chopped coriander leaves. Serve them alongside the side dishes and condiments for an appealing presentation.