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Allu pratha Recipe

Recipe By Surbi

Yummy

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Vegdiet
32minstotal
32m.total
Allu pratha
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ingredients serve

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Ingredients for Allu pratha Recipe

  • 1 cups atta / whole wheat flour
  • 1/4 cup Just over
  • 1/2 tsp tsp Salt or
  • 1 drop Of oil
  • 1/2 g For potato filling
  • 1 As Required Medium sized potatoes
  • 1/2 tsp Red chilli powder
  • 1/4 tsp jeera / Cumin powder
  • 0.13 tsp ajwain / omam / carom seeds
  • 1/4 tsp Chaat Masala or Garam Masala
  • 1/4 tsp Salt
  • handful of coriander leaves chopped fine

Directions: Allu Pratha Recipe

  • STEP 1.Mix the atta and salt well together. Add a few drops of oil and mix with fingertips.
  • STEP 2.Add water little at a time and keep kneading into a soft dough.
  • STEP 3.Knead for 3-4 mins and coat with some more oil (don't overdo the oil bit, very few drops will do). Set aside while making the filling.
  • STEP 4.To prepare aloo paratha filling:
  • STEP 5.Boil and grate the potatoes. I used to mash them but that leaves small lumps here and there making it harder to roll out the aloo parathas smoothly. Grating is a better method to ensure a smooth filling.
  • STEP 6.Mix all ingredients for the filling together, making sure they are well incorporated.
  • STEP 7.The spices you add to the filling also make a large difference to the taste of your aloo parathas. There are tons of different versions here.
  • STEP 8.Divide the dough into 8 equal parts and roll into smooth balls. Do the same with the filling. I like to make the size of the filling slightly smaller than the dough balls but you can make them into equal sizes if you wish.
  • STEP 9.Flour the surface you are going to use to roll the parathas.
  • STEP 10.Take one dough ball, place it on the floured surface and flatten with fingertips into a small round. I find that doing this with my fingertips makes it easier to get the surface equally thick than rolling with a rolling pin.
  • STEP 11.Place a ball of potato filling in the centre of the flattened dough ball.
  • STEP 12.Gather the dough ball around the filling, sealing it gently on top.
  • STEP 13.Make it into a momo-like ball, making sure that the dough covers the filling ball completely.
  • STEP 14.You can pinch off the extra bit of dough on top. I sometimes just flatten it against the top and continue.
  • STEP 15.Again, using your fingertips, gently press the filled dough ball into a small circle, making sure the thickness is equal on all sides.
  • STEP 16.Then use your rolling pin to flatten it out to as thick or thin as you want. I keep it slightly thicker than chapatis.
  • STEP 17.Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling.
  • STEP 18.Cook until both sides are golden brown.
  • STEP 19.When done, brush with some ghee / butter or oil and transfer to a plate.
  • STEP 20.Serve aloo paratha hot with a pat of butter on top, some curd and pickles.
Nutrition
value
537
calories per serving
3 g Fat16 g Protein97 g Carbs18 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    16g
  • Carbs
    97g
  • Fiber
    18g

MacroNutrients

  • Carbs
    97g
  • Protein
    16g
  • Fiber
    18g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    7mg
  • Vitamin A
    65mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    197mg
  • Manganese
    5mg
  • Phosphorus
    483mg
  • Selenium
    80mcg
  • Zinc
    4mg
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
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Recipe By Surbi