Aloo Paratha ("Potato Paratha") is one of the most popular breakfast dishes throughout western, central and northern regions of India.
Preparation Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
Makes 12 servings (12 parathas )
Ingredients:
For The Dough-
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste
For The Stuffing-
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tsp dried mango powder (amchur)
Other Ingredients-
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing
For Serving-
Curd
Pickle
Recipe:
For the dough-
1. Combine the whole wheat flour, ghee and salt in a bowl and mix well.
2. Add enough water and knead into a semi-stiff dough. Keep aside.
For the stuffing-
1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the green chillies, mix well and sauté on a medium flame
for 20 seconds.
4. Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook
on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Divide the stuffing into 12 equal portions and keep aside.
How to proceed
1. Divide the dough into 12 equal portions and roll a portion of the dough into a circle of
of 100 mm. (4”) diameter circle.
2. Place a little stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
5. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden
brown spots appear on both the sides.
6. Repeat with the remaining dough and stuffing to make 11 more parathas.
7. Serve immediately with fresh curds.
Nutrient values (Abbrv) per paratha
Preparation Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
Makes 12 servings (12 parathas )
Ingredients:
For The Dough-
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste
For The Stuffing-
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tsp dried mango powder (amchur)
Other Ingredients-
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing
For Serving-
Curd
Pickle
Recipe:
For the dough-
1. Combine the whole wheat flour, ghee and salt in a bowl and mix well.
2. Add enough water and knead into a semi-stiff dough. Keep aside.
For the stuffing-
1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the green chillies, mix well and sauté on a medium flame
for 20 seconds.
4. Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook
on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Divide the stuffing into 12 equal portions and keep aside.
How to proceed
1. Divide the dough into 12 equal portions and roll a portion of the dough into a circle of
of 100 mm. (4”) diameter circle.
2. Place a little stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
5. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden
brown spots appear on both the sides.
6. Repeat with the remaining dough and stuffing to make 11 more parathas.
7. Serve immediately with fresh curds.
Nutrient values (Abbrv) per paratha
| Energy | 177 cal |
| Protein | 3.3 g |
| Carbohydrates | 22.6 g |
| Fiber | 3.3 g |
| Fat | 8.5 g |
| Cholesterol | 0 mg |
| Sodium | 7.5 mg |
@ Manali' s Recipes
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