Aloo parathas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 289.2
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 609.3 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 6.7 g
- Protein: 7.7 g
View full nutritional breakdown of Aloo parathas calories by ingredient
Introduction
Aloo Paratha a little difficult one. Aloo Paratha a little difficult one.Number of Servings: 8
Ingredients
-
whole wheet flour (1/4 cup), 1.67 cup (remove)
Sunflower Oil (oleic), 1 tbsp (remove)
*Canola Oil, 6 1tsp (remove)
*Potato, raw, 8 small (1-3/4" to 2-1/2" dia.) (remove)
*Lemon Juice, 20 mL (remove)
Granulated Sugar, 2 tsp (remove)
*garam marsala, 1 tsp (remove)
*Coriander leaf, dried, 3 tbsp (remove)
Sunflower Seeds, with salt added, 30 grams (remove)
*Green Chili pepper-fresh, 20 gram(s) (remove)
Salt, 2 tsp (remove)
Water, tap, 1 cup (8 fl oz) (remove)
Tips
Add Kasoori Methi (Indian Spice), peas or onion to the filling.
I prefer Aam choor (India spice) over mangos in the recipe.
Directions
Get flour in a big round vessel and make a well inbetween the flour with you hand. Add warm water 1 tbspoon sunflower oil and 1 teaspoon salt and mix this for 5 minutes to make dough. Set the dough aside.
boil potatoes and mesh them -- add sugar, salt, mashed mangoes ( or aamchoor), garam masala, crushed coriander, crushed green chillies, lemon juice and crushed sunflower seeds (optional) to the mash and mix it well to make a filling.
Make 8 part of dough and 8 part of potato filling.
Roll a tortia out of dough, put two table spoon of filling in the middle, make a dumpling out of the dough and roll the tortia from the dumpling smoothly. use some dry flour if you need to for rolling the tortia.
Heat a skillet and spray it with canola oil. make both side of the tortilla crispy. by spraying both the side.
Serve the cooked torila with chatni or ketchup.
Serving Size: 8 servings of 1 potato filled tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user DYUTIS.
boil potatoes and mesh them -- add sugar, salt, mashed mangoes ( or aamchoor), garam masala, crushed coriander, crushed green chillies, lemon juice and crushed sunflower seeds (optional) to the mash and mix it well to make a filling.
Make 8 part of dough and 8 part of potato filling.
Roll a tortia out of dough, put two table spoon of filling in the middle, make a dumpling out of the dough and roll the tortia from the dumpling smoothly. use some dry flour if you need to for rolling the tortia.
Heat a skillet and spray it with canola oil. make both side of the tortilla crispy. by spraying both the side.
Serve the cooked torila with chatni or ketchup.
Serving Size: 8 servings of 1 potato filled tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user DYUTIS.
