Suhoor

Aloo Paratha

Name: Aloo Paratha
Cuisine: Pakistani
Ingredients: 2 cups whole wheat flour (atta); 1/2 tsp salt; 1 tbsp oil or ghee; Water (as needed); 3-4 medium potatoes, boiled and mashed; 1/2 tsp cumin seeds; 1/2 tsp coriander powder; 1/4 tsp turmeric powder; 1/4 tsp red chili powder (adjust to taste); 1/2 tsp garam masala; 1/4 cup chopped cilantro; Salt to taste; Oil or ghee for cooking

Ramadan Cookbook

The story

Aloo Paratha, a beloved breakfast staple across Pakistan and northern India, traces its roots to the agricultural heartland of Punjab. The word "paratha" means layers of cooked dough, and "aloo" refers to potato. This humble flatbread originated as a convenient way for farmers to carry a hearty, satisfying meal to the fields. The spiced potato filling provided sustenance, while the whole wheat dough offered lasting energy. Over time, Aloo Paratha transformed into a universally adored dish enjoyed at any time of day.

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