I love parathas. Especially ones that are protein packed. Adding hummus to the usual potato filling gives it a distinctly Mediterranean twist to this delicious Indian classic. And this Potato Hummus Parathas is a spectacular lunch meal, wholesome, healthy and a complete winner. My family loves it.
(Aloo) Potato Parathas
Aloo parathas consists of whole wheat dough stuffed with a mixture of boiled, mashed potatoes and spices, which is rolled out and cooked on a hot skillet with oil or clarified butter.
Now I am from the South of India, where breakfasts are idlis, dosas, and vadais served with piping hot sambar and delectable chutneys. I lived and worked in Delhi, India for two years. The cook in the place where I stayed (yes, I had a cook!) would serve me these hot (garama, garam in Hindi) carb-rich, stuffed flatbreads of heaven with a dollop of butter, a cup of yogurt and a side of Indian pickles. I could only eat one but I was ready to tackle my day, full of energy. I fell in love with them. Now I make them for my family, sometimes, for breakfast, but mostly for lunch. Specifically weekday lunches.
Hummus
Hummus is a Mediterranean classic made from blending cooked, mashed chickpeas, tahini, olive oil, lemon juice, garlic and salt. It is creamy, tangy, full of fiber and protein. I can eat an entire bowl in one sitting. It is usually served with Pita bread or as an accompaniment with grilled fish or vegetables.
You can buy ready-made Hummus at any grocery outlet in the United States. I like the Sabra brand. Of course, making it from scratch at home is equally simple. The only thing to remember is to soak the dry chickpeas overnight. You can use canned chickpeas but I prefer the dry ones. Here is the recipe.
- 4 garlic cloves
- 2 cups pressure cooked Chickpeas
- 1 1/2 teaspoons kosher salt
- 1/3 cup tahini (sesame paste)
- 6 tablespoons freshly squeezed lemon juice (2 lemons)
- 3 Tablespoon Olive Oil.
- 1 teaspoon Kosher Salt
Combine all the ingredients in a food processor/blender and process until smooth. Store in a dry container.
(Aloo) Potato Hummus Parathas Recipe
I came up with this recipe when I had leftover hummus in the refrigerator and I was looking to put together a quick lunch for all of us on a weekday because I slept in. And my son’s has to leave for school at 7.30 AM.
6.30 AM – Boil the potatoes in the microwave 15- 20 mins.
6.35 AM – And while they were cooking, grate paneer (which you can make at home or buy at an Indian grocery store).
6.40 AM – Make the Whole Wheat Dough (I usually always have it in the refrigerator as its a staple in my house)
6.50 AM – Heat the skillet. Combine the ingredients for the filling.
6.55 AM – Stuff and roll out the paratha. See my You Tube channel link on How to stuff and roll parathas.
Cook the paratha on the skillet while you roll out the second paratha.
7.10 AM – Lunch boxes are ready
This recipe is a perfect Mediterranean Indian Fusion Food recipe.
Try my Pistachio-Spinach Pesto Paratha for an Italian Indian Fusion Food recipe twist.
Creamy hummus pairs beautifully with carb-rich potatoes stuffed in a healthy delicious whole wheat wrap.
- 500 grams boiled/mashed White Potatoes approx: 4 Potatoes
- 300 grams grated Paneer approx: 1 Cup
- 3 Tbsb Hummus
- 1 teaspoon ground Cumin
- 1/2 teaspoon Chili powder
- 1 teaspoon Kosher Salt
- 1 recipe Whole Wheat Dough
- 6 teaspoon Sesame seed oil
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Combine boiled/mashed potatoes, grated paneer, hummus, cumin, chili powder, and salt. Divide it into 6 equal portions.
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Divide the dough into 6 parts each about 85 grams
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Roll out one position into a small circle. Place the filling in the center of the rolled out circle and fold down the edges over the filling and seal in the filling by pinching the dough closed on top.
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Heat a Skillet/Tawa till it's hot to touch. Cook the parathas on both sides till light brown spots appear. Spread 1/2 teaspoon of oil around the parathas and cook both sides again.
- Air dry the potatoes after boiling them. This removes the extra moisture which makes for a perfect filling.
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