Aloo Paratha – My Favorite Dish
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Aloo paratha is my favorite dish. My mom often makes it for breakfast or dinner, especially during the winter season. Both of us love it very much. Aloo paratha holds a special place in my heart, reminding me of numerous childhood and sweet memories associated with it. We simply adore it
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Ingredients
- 4 Potato boiled
- 1 Onion sliced
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 1-2 teaspoon Salt
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida
- 1 tbsp Oil
For dough
- 5 cup Wheat flour
- 1-2 teaspoon Salt
- 1 tbsp Curd
- 1 cup Water or as required
- 1/2 bunch Coriander leaves
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Instructions
- In a big bowl add wheat flour salt curd and mix well now add water and make a soft dough.
- When dough is ready keep it for one to two hours.
- Now boil and peel potatoes.
- n a wok, heat oil and add sliced onions. When they turn brown, add potatoes and all the dry spices, then mix well.
- Mix and mash all the potatoes, then add coriander leaves and mix well. Set it aside to cool.
- Now, take a small portion of dough, form it into a round ball, and flatten it on your palm. Place some potato mixture in the center and cover it from all sides.
- Now, sprinkle some flour and roll it into a round shape.
- Now, heat a pan and place the paratha on it. After a few minutes, flip it. Once it turns golden brown on both sides, spread ghee on it to make it crispy.
- Serve hot with curd or pickle.
Recipe Nutrition
Calories: 1044 kcal | Carbohydrates: 213 g | Protein: 28 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Sodium: 1590 mg | Potassium: 1515 mg | Fiber: 13 g | Sugar: 4 g | Vitamin A: 303 IU | Vitamin C: 59 mg | Calcium: 95 mg | Iron: 13 mg
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