If you love potatoes you are going to love Aloo Paratha. It is very popular version of paratha. I have used a very different technique in rolling this paratha
2 teaspoons Ginger green chilli paste (Use as per your taste)
as required salt to taste
1 tablespoon Lemon juice
2 teaspoons red chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoons Coriander leaves chopped
as required For Paratha
1.5 cup Wheat &
as required salt to taste
2 teaspoons Ajwain
2 tablespoons Oil
as required Other ingredients
as required Butter for roasting
Directions : Aloo Paratha Recipe
STEP 1.Pressure cook potatoes adding some water. Mash the potatoes once they cool down. Add ginger chilli paste, red chiulli powder, salt, lemon juice. cumin and coriander powder. Add coriander leaves and mix well. Make round tikkis.
STEP 2.To mixing bowl add wheat flour. Add salt. Crush ajwain between your palms before you add them. Add oil. Mix well. Make a semi soft dough adding water. Let the dough rest for 20 minutes.
STEP 3.Take a portion of the dough . Roll out oblong shaped roti. Place aloo tikki near one end of roti. Cover the tikki with remaining roti. Seal the corners. Stamp out with katori. Flatten the stuffed part to roll out paratha. Roast on tawa using butter, ghee or oil as per your chouce to get golden spots on paratha.
STEP 4.Crispy on the outside and tender on the inside. Aloo parathas are ready to serve. You can serve with dahi, green chutney or butter.
STEP 5.Enjoy
Nutrition value
1084
calories per serving
31 g Fat26 g Protein173 g Carbs12 g FiberOther
Current Totals
31 g Fat
26 g Protein
173 g Carbs
12 g Fiber
MacroNutrients
Carbs
173 g
Protein
26 g
Fiber
12 g
Fats
Fat
31 g
Vitamins & Minerals
Calcium
143 mg
Iron
7 mg
Vitamin A
1346 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
62 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
135 mg
Manganese
2 mg
Phosphorus
315 mg
Selenium
2 mcg
Zinc
3 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
