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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. to form the paratha by dividing the dough into 9 equal parts. | 2. Roll out each part until about 10" wide and 1/4" thick. | 3. . Place about 1/4 cup of the filling in the center, and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. | 4. Roll out carefully until about 1/4 inch thick and 6 1/2" wide. To sauté the paratha, preheat a frying pan on medium-high heat. | 5. Add 1 teaspoon oil for the first paratha only. | 6. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. | 7. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. | 8. Remove from the pan and repeat with the other parathas until all are cooked. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	2 1/4	cups		918.0	194.31900000000002	35.667	6.75
salt	1/2	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
potato	3			-	-	-	-
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
coriander leaf	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
cumin powder	1 1/2	1/2		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
garam masala	3/4	teaspoon		-	-	-	-
red pepper powder	1/4	teaspoon		-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003

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