Aloo parantha
Aloo Parantha : a Versatile Dish In Indian Cuisine. Which can Be Eaten Anytime. Breakfast, Lunch, Dinner Or Anywhere. You Can Take Paratha To School, Office Or Picnic. Easy To Make.
Ingredients
- 4 medium potatoes boiled
- 1 medium onion chopped
- 2 cups wheat flour
- ½ teaspoon red Kashmiri chili powder
- 1-2 green chilies
- 1 teaspoon mango powder
- ½ teaspoon garam masala
- ½ teaspoon salt
- 1 tablespoon ghee
- 2 teaspoon coriander leaves chopped
- water
- 1 tsp salt to taste
Instructions
- Knead the dough from the flour adding salt and some ghee
- Boil potatoes and peel them.
- mash potatoes.
- Add chopped onion, green chilies, garam masala, red chili powder, amchur & salt.
- Mix well.
- Take some dough, make a ball and roll a little bit. Now add aloo mixture and using hands, pinch the sides of the dough to make ball again.
- Roll the ball with pin like a normal chapati.
- Heat the tava and put the chapati or aloo paratha on tawa. Flip the paratha when a bit is done and then add butter or oil or desi ghee on one side and then flip it and add ghee and then flip again. Remove it from tawa when done.
- Eat with curd, yogurt, raita, ghee, achar or butter as you like.
Nutrition
Calories: 228kcalCarbohydrates: 46gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 469mgPotassium: 504mgFiber: 4gSugar: 2gVitamin A: 2IUVitamin C: 23mgCalcium: 21mgIron: 2mg
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