Aloo Paratha Recipe
Ingredients
| Idaho potato/Russet potato | 4 Large | |
| Finely chopped cilantro | 10 | |
| Green chili | 4 , chopped | |
| Salt | 1⁄2 Teaspoon (Or To Taste) | |
| Whole wheat flour | 2 Cup (32 tbs) | |
| Cooking oil | 1 Tablespoon (For Kneading) | |
| Water | 1 Cup (16 tbs) (Adjust Amount If Needed) | |
| Ghee | 6 Tablespoon (For Frying) |
Nutrition Facts
Serving size
Calories 972 Calories from Fat 239
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 14.6 g72.8%
Trans Fat 0 g
Cholesterol 60.3 mg20.1%
Sodium 378.1 mg15.8%
Total Carbohydrates 171 g57.1%
Dietary Fiber 21.2 g84.7%
Sugars 0.8 g
Protein 22 g44.3%
Vitamin A 9.2% Vitamin C 139.8%
Calcium 2.7% Iron 15.2%
*Based on a 2000 Calorie diet
Directions
2. Sift flour and add salt. Add cooking oil and knead to a soft dough adding water as required. Divide into six portions.
3. Take each portion of the dough and press in the center and fill with the potato mixture. Cover the filling entirely, seal well and flatten a little. Roll into a round pancake ensuring not to press too hard.
4. Melt ghee (you can use cooking oil or butter also) in a shallow flat round non-stick pan. Fry one at a time turning over a few times and spreading ghee on each side till golden brown and crisp on both sides.
Chef
