Indian · bread
Aloo Paratha
Aloo Paratha reads richness 6.0, herbaceous 3.9 and heat 3.8 on Palate's 0–10 flavor X-ray — a Indian bread, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.3 / 10
- Sweet & Fruity — 2.6 / 10
- Sour & Bright — 1.5 / 10
- Bitter & Earthy — 3.2 / 10
- Rich & Fat — 6.8 / 10
- Aromatic & Spice — 4.8 / 10
The measured notes (of 18)
Richness 6.0 · Herbaceous 3.9 · Heat 3.8 · Earthy 3.2 · Salinity 3.1 · Warm Spice 3.1 · Allium 3.0 · Nutty 2.8 · Sweetness 2.4 · Umami 1.6 · Floral 1.4 · Citrus 1.3 · Fruity 0.6 · Sourness 0.6
What's in it (9)
- 2.5 cups whole wheat flour
- 4 medium boiled potatoes
- 2 green chilies, minced
- 1 tsp ginger, grated
- 1/2 tsp carom seeds
- 1/2 tsp amchur
- 2 tbsp fresh cilantro, chopped
- 4 tbsp ghee
- salt to taste
Time & effort: about 35 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 179.8 kcal, 4.8 g protein, 5.1 g fat, 28.9 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Knead whole wheat flour into a soft dough and rest.
- Mash potatoes with spices, chili, and herbs for the filling.
- Stuff dough balls with filling, roll gently, and cook on a hot tawa with ghee until both sides are golden with brown spots.
- Serve with butter, yogurt, and pickle.
Dishes with a similar flavor shape
- Masala Dosa — Indian
- Crispy Potato-Paneer Dumplings in Cashew-Tomato Cream Sauce — Indian
- Baingan Bharta (Fire-Roasted Aubergine) — Indian · Punjab
- Samosa — Indian
- Rice and Peas — Jamaican
Keep reading: what richness, herbaceous, heat mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.