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Stuffed Parantha

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.3485
Energy (kCal)1576.548
Carbohydrates (g)331.3394
Total fats (g)12.8718
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Kneed flour to make into soft dough. | 2. Mix all other ingredients well. Your stuffing is ready. | 3. Make two chapatis. Fill enough stuffing between two pieces. | 4. Shallow fry the parantha in oil/ghee. | 5. Serve with chilled curd and butter for a delightful experience. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 1 cup boiled cooked 678.95 141.0625 13.949000000000002 5.92
    onion 1 chopped 64.0 14.944 1.76 0.16
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    caraway seed 1 teaspoon 6.992999999999999 1.0479 0.4152 0.3064
    salt - - - -
    green chilies 2 teaspoons chopped 2.5 0.5913 0.125 0.0125
    red chili powder 1 teaspoon - - - -
    coriander 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    indian mango ka masala 1 tablespoon - - - -
    wheat flour 2 cups 816.0 172.72799999999998 31.704 6.0
    ghee - - - -

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



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