Aloo Paratha
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Soft paratha with spiced potato stuffing. Another popular staple food which can be served as a breakfast or as a main course.
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Ingredients
For Paratha
For Potato Stuffing
- 2 potatoes peeled
- 1 onion finely chopped
- 2 green chili finely chopped
- ½ tsp cumin seeds
- 1 tsp garam masala powder
- ½ tsp turmeric powder
- ½ tsp red chilly powder
- ½ tsp pepper powder
- ½ tsp amchur powder
- 1-2 tsp coriander leaves chopped
- 1 tsp salt
- 1 tablespoon oil
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Instructions
- Pressure cook the potatoes for 2-3 whistles. Take out in a bowl and mash them very well.
- Heat oil in a pan. Add the cumin seeds and let it crackle. Add onion and green chillies and saute till onion turns soft.
- Add the masala powders, salt, coriander leaves and mix. Add mashed potatoes and mix altogether well.
- In a mixing bowl add the flour, salt and ghee. Mix and crumble nicely using your fingers.
- Add water little at a time and Knead the dough nicely for about 5-10 mins. Keep aside covered with a cloth for sometime.
- Knead the dough again and make medium size balls.
- Take the ball and roll it to a circle of 4-5 inches in diameter. Place a tbsp of the potato stuffing in the center keeping about 2 inches space in the sides.
- Take the edges and plead them and bring the pleads in the center.
- Join the pleads together very well and press down. Now roll it with a rolling pin to the same size of chapatti /roti.
- Heat the tawa. When the tawa is heated place the Paratha and cook in medium high heat till it is partly cooked about 2-3 mins.
- Flip and cook the other side for about 2 mins. Drizzle some ghee on the top and flip.
- Now again drizzle some ghee and cook for a mins or two and remove from heat.
Recipe Nutrition
Calories: 429 kcal | Carbohydrates: 67 g | Protein: 11 g | Fat: 15 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.01 g | Cholesterol: 26 mg | Sodium: 1252 mg | Potassium: 727 mg | Fiber: 10 g | Sugar: 3 g | Vitamin A: 191 IU | Vitamin C: 26 mg | Calcium: 44 mg | Iron: 3 mg
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All time favourite 🙂