Aloo Parantha Recipe
Ingredients
| Potato | 2 | |
| Onion | 1 | |
| Coriander leaves | 2 Teaspoon | |
| Ginger | 2 Inch | |
| Green chillies | 2 | |
| Whole wheat flour | 4 Cup (64 tbs) (Atta) | |
| Red chili powder | 1 Teaspoon | |
| Garam masala powder | To Taste | |
| Cooking butter | 2 Tablespoon | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2379 Calories from Fat 311
% Daily Value*
Total Fat 36 g55.1%
Saturated Fat 17.4 g86.8%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 501.3 mg20.9%
Total Carbohydrates 469 g156.4%
Dietary Fiber 76.8 g307.1%
Sugars 12.3 g
Protein 83 g166%
Vitamin A 38.8% Vitamin C 239.9%
Calcium 28.7% Iron 133.6%
*Based on a 2000 Calorie diet
Directions
This is required for the outer cover.
Make chapattis.
With a spoon mash the potatoes.
Add all the ingredients required for stuffing to the mashed potatoes.
Mix well.
Take two chapattis.
Put the filling on one chapatti and seal it with the second one.
Roll slightly.
Heat oven to 450° F or 220° C.
Cover grill with aluminum foil.
Put parantha on foil for baking.
When one side is baked turn it and bake the other side.
Spread butter all over the parantha.
Chef
