Aloo Parota (Comfort Food with a Healthy Base)

Aloo parota is a beloved North Indian dish, and here it’s made using quinoa and chia seeds flour to add a nutritious touch.

Start with the stuffing:
Boil and mash 300 grams of potatoes.
Add 4–5 finely chopped green chilies for heat.
Add a handful of chopped fresh coriander leaves for flavor.
Add 1 tablespoon of cumin seeds for aroma and crunch.
Add 1 teaspoon of salt.
Add 1 teaspoon each of jeera powder, garam masala, turmeric (haldi), and coriander powder.
Add 1 tablespoon of red chili powder for a spicy kick.
Mix in 2 teaspoons of ginger garlic paste to bring all the flavors together.
Combine everything well to make a flavorful stuffing.

Now prepare the dough:
Take 2 bowls of quinoa and chia seed flour.
Add 2 bowls of water slowly and knead into a smooth dough.
Let it rest for 10–15 minutes.

To assemble the parota:
Roll out a small piece of dough into a disc.
Place a generous amount of potato stuffing in the center.
Fold the edges over the stuffing and seal.
Carefully roll out again to a thick parota.
Cook on a hot tawa until both sides are golden brown and crisp.
Apply ghee or butter if desired.

Serve hot with yogurt, butter, or any pickle of your choice.
This aloo parota is hearty, flavorful, and made healthier by switching to gluten-free flours.