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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the chappathi dough, mix the whole wheat flour,salt-1tsp,oil-2tsp with warm water in a mixing bowl so as to make a smooth pliable non sticky dough with approximately 1 cup warm water. | 2. Keep it covered. | 3. To prepare the stuffing boil the potatoes. | 4. and when cool enough to handle grate them. | 5. Boil the peas mash them coarsely.Keep these both aside. | 6. Heat oil in a pan and add cumin, once it crackles add the grated onion and over low flame,fry them till they are light brown but not burnt. | 7. Now mix in the ginger-green chili paste fry for a minute.Then mix in the dry powders-red chili powder, coriander powder, turmeric, cumin powder; mix well for a minute. Add the salt, chopped mint and coriander; mix well and add grated paneer, grated potato and mashed peas. Turn the flame to low and mix well and check for salt and if needed add some more. | 8. Now the stuffing is ready. | 9. From the prepared dough make roughly 10 equal sized balls. | 10. Divide the stuffing into same number but of a smaller size. | 11. Now take a dough ball, dredge it with little flour and roll it out into a 4 inch circle , now place one portion of stuffing in the centre, gather the sides to centre over the stuffing so as to cover it. | 12. Now place the stuffed side down and again dredge this stuffed ball with little flour. Roll this stuffed ball by applying medium pressure into a 6 inch circle of medium thickness. If you apply too much pressure, while rolling the stuffing will come out. | 13. So repeat the procedure with remaining dough balls and stuffing. | 14. Finally to cook these parathas heat a non stick frying pan, once hot, place the rolled paratha one at a time on the pan | 15. Cook till light brown spots appear on the underside,then flip over to cook the other side. Once cooked,spread little oil or butter on both sides. | 16. The parathas are now ready to be served with raita and pickle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2 -3			-	-	-	-
panir	1	cup	grated	-	-	-	-
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
onion	1		grated	64.0	14.944	1.76	0.16
ginger green chili paste	1	teaspoon		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
red chili powder	2	teaspoons		-	-	-	-
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
cumin powder	1	teaspoon		-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt	2	teaspoons		-	-	-	-
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
wheat flour	2	cups		816.0	172.72799999999998	31.704	6.0
salt	1	teaspoon		-	-	-	-
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.