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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Dough. | 2. 2. Mix flour, salt ,oil and water together to make soft dough . | 3. 3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough. | 4. 4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour. | 5. 5. Filling. | 6. 6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender. | 7. 7. Once tender, remove them from the water and let them cool down. | 8. 8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. | 9. 9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves. | 10. 10. Making paratha. | 11. 11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls. | 12. 12. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to. | 13. 13. make a ball. Proceed to make all six balls. | 14. 14. Let them settle for 3 to 4 minutes before rolling them. | 15. 15. To make it easier to roll the balls, first roll them in dry whole-wheat flour. | 16. 16. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. | 17. 17. Place the paratha over the skillet. After a few seconds you will see the. | 18. 18. paratha change color and puff in different places. | 19. 19. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula. | 20. 20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. | 21. 21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
potato	2			-	-	-	-
salt	1/4	teaspoon		-	-	-	-
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
onion	1		chopped	64.0	14.944	1.76	0.16
turmeric powder	1	teaspoon		-	-	-	-
green chili pepper	2		chopped	179.91	42.5487	8.9955	0.8996
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
flour	1/4	cup		1156.56	253.2108	18.802	4.4872
oil	2	tablespoons		112.12799999999999	0.0	0.0358	12.7334

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