Aloo Paratha
3 Parathas
Indian griddle fried bread with potato
| Ingredients | |
|---|---|
| 1 cup or 2 large Potatoes boiled and grated | 2 tablespoons Cilantro/Coriander leaves, finely chopped |
| 1/2 cup Wheat flour | 1 table spoon Lemon juice |
| 1/4th cup Plain flour | 1 teaspoon Salt |
| 2 tablespoons melted butter or oil | All purpose flour for rolling |
| 1 teaspoon Ginger paste | 2 tablespoons Butter or Oil for basting |
| 2 Green chillies, finely grated | |
Method
- Mix all the ingredients thoroughly, adding enough flour to make soft dough.
- Divide the dough into 6 equal portioned balls.
- Roll each ball onto a lightly floured surface and flatten with a rolling pin into a round disc approximately 1/4th inch thick and 6 to 8 in diameter.
- Place the disc ("paratha") on a heated pan and cook for one minute. Turn over and cook the other side for another minute.
- Brush melted butter or oil on the cooked Paratha and all around and shallow fry both sides over low heat until both sides are lightly toasted and golden brown.
- Remove and serve hot with plain yoghurt or "Indian pickles".
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 308 | Carotene (μg) | 757.4 |
| Protein (g) | 3.93 | Vitamin C (mg) | 21.12 |
| Carbohydrate (g) | 27.05 | Mg (mg) | 57.4 |
| Fat (g) | 20.5 | Na (mg) | 13.12 |
| Fibre (g) | 0.83 | K (mg) | 179.6 |
| Minerals (g) | 0.8 | Mn (mg) | 0.67 |
| Calcium (mg) | 35.32 | Zn (mg) | 0.80 |
| Phosphorus (mg) | 85.7 | Cr (mg) | 0.008 |
| Iron (mg) | 1.63 | ||