Aloo Paratha (Potato-stuffed unleavened bread)
Ingredients
- 1 3/4 oz Wholewheat flour atta
- 1 tbsp Ghee
for the filling:
- 1 cup Potatoes boiled, mashed
- 1/2 tsp Garam masala
- 3/4 tsp Red chilli powder
- 1 tsp Coriander dhaniya seeds, roasted, powdered
- 1 tbsp Green coriander hara dhaniya, chopped
- 1 tbsp Onion chopped
- Salt to taste
- Ghee for shallow frying
Instructions
- Sift the wholewheat flour. Rub in the ghee with the fingertips. Knead with enough cold water to make a soft dough. .
- For the filling, mix all the ingredients together. Divide the filling into 10 equal portions.
- Divide the dough equally into 10 portions. Flatten each out into a small disc. Place 1 portion of the filling in the centre, press the edges to seal and reshape into a ball. Roll each ball out into an 8 inch disc, dusting with dry flour to prevent sticking.
- Heat a griddle (tawa); cook the disc, drizzling 1 tsp ghee, till tiny brown spots appear on both sides. Similarly repeat with the other discs.
- Serve hot with yoghurt, chutney and pickle.
Calories: 122 kcal
Carbohydrates: 19 g
Protein: 2 g
Fat: 4g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 10 mg
Potassium: 246 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 121 IU
Vitamin C: 11 mg
Calcium: 10 mg
Iron: 1 mg