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Aloo Paratha Recipe

Recipe By Sapna Chawla

My favourite recipe #sb

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33minstotal
33m.total
Aloo Paratha
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Ingredients for Aloo Paratha Recipe

  • As Required For the dough
  • 0.80 Cup whole wheat flour
  • 0.40 Teaspoon salt
  • 1/5 Tablespoon oil
  • As Required oil for frying
  • As Required For the filling
  • 1/5 Kg potatoes (boiled
  • 0.40 Tablespoon chopped coriander leaves
  • 0.40 Teaspoon grated fresh ginger
  • 1/20 Cup finely chopped onion
  • To Taste salt
  • 1/10 Teaspoon Kashmiri red chili powder
  • 0.40 Teaspoon dry mango powder
  • 1/5 Teaspoon pomegranate seed powder
  • 1/10 Teaspoon ground cumin
  • 1/10 Teaspoon garam masala

Directions: Aloo Paratha Recipe

  • STEP 1.For the dough - In a large mixing bowl, mix together 4 cups of whole wheat flour, 2 teaspoon salt, and 1 tablespoon vegetable oil. Add water little by little and knead to make a soft dough.
  • STEP 2.Knead the dough for 2-3 minutes until it becomes very smooth. Cover the dough with a kitchen towel and keep it aside for 20 minutes.
  • STEP 3.Mash boiled potatoes nicely using a potato masher.
  • STEP 4.Add 2 teaspoon 2 tablespoon chopped coriander leaves, 2 teaspoon grated fresh ginger, ¼ cup chopped onion, salt to taste, ½ teaspoon Kashmiri red chili powder, 2 teaspoon dry mango powder, 1 teaspoon pomegranate seed powder, ½ teaspoon ground cumin, and ½ teaspoon garam masala to the bowl and mix everything well.
  • STEP 5.Knead the dough once again and divide it into 12-15 equal parts. Roll each part in between your palms to make smooth balls.
  • STEP 6.Take one of the dough balls and dust it with some dry flour and roll it to make a 4-inch circle.
  • STEP 7.Keep 2 tablespoon filling in the center of the circle and bring the edges together and pinch to seal the edges. Roll the stuffed dough in between your palms to make a smooth ball once again.
  • STEP 8.Press the ball slightly and dust it lightly with dry flour and roll gently to make a 6-inch circle. While rolling, go from one side to the other in a circular fashion to make sure the filling reaches the sides and is distributed evenly.
  • STEP 9.Heat a griddle. Once the griddle is very hot, transfer the paratha on it and cook until brown spots appear on the base of the paratha.
  • STEP 10.Flip and apply 1-2 teaspoon ghee or oil on it.
  • STEP 11.Flip again and apply 1-2 teaspoon ghee or oil on the other side as well. Press aloo paratha using the back of a ladle and fry until it is nicely browned from both sides. Serve hot with butter, pickle, and yogurt.
Nutrition
value
576
calories per serving
5 g Fat16 g Protein104 g Carbs18 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    16g
  • Carbs
    104g
  • Fiber
    18g

MacroNutrients

  • Carbs
    104g
  • Protein
    16g
  • Fiber
    18g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    7mg
  • Vitamin A
    273mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    58mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    208mg
  • Manganese
    4mg
  • Phosphorus
    464mg
  • Selenium
    65mcg
  • 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 Sapna Chawla