Punjabi aloo paratha recipe prepared from flatbread stuffed with mashed potatoes, green chillies and other spices. Pan fried with ghee and served with curd.
STEP 1.In a bowl mix together whole wheat flour (atta), oil, and salt. Add water little by little and mix.
STEP 2.Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.divide the dough into 4-6 equal parts.
STEP 3.Make the filling, mash the boiled potatoes and transfer to a bowl. Add chopped cilantro, salt,carrom seeds, green chilli, cumin powder, chat masala, garam masala powder, amchur and red chili powder.mix till everything is well combined. The stuffing is now ready.
STEP 4.Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil all over the rolled dough.place 2-3 tablespoons of stuffing in the center.flatten the dough ball using your hands on a platform.
STEP 5.When all the desired parathas are rolled, heat a tawa and cook the parathas on either side in butter.
STEP 6.Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them. Repeat with the remaining dough balls.
STEP 7.Parathas are ready to serve.
Nutrition value
2100
calories per serving
36 g Fat57 g Protein379 g Carbs32 g FiberOther
Current Totals
36 g Fat
57 g Protein
379 g Carbs
32 g Fiber
MacroNutrients
Carbs
379 g
Protein
57 g
Fiber
32 g
Fats
Fat
36 g
Vitamins & Minerals
Calcium
337 mg
Iron
16 mg
Vitamin A
2348 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
152 mcg
Vitamin B12
0 mcg
Vitamin C
82 mg
Vitamin E
5 mg
Copper
2 mcg
Magnesium
354 mg
Manganese
5 mg
Phosphorus
751 mg
Selenium
7 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
