Potato (aloo) Parathas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch4 | 1 | Servings | ||
INGREDIENTS
| 1 | Recipe paratha dough, refer | |
| introduction | ||
| 2 | Potatoes boiled and peeled | |
| 4 | Green chillies finely | |
| chopped 4 to 5 | ||
| 1/2 | t | Ginger grated |
| 4 | Garlic flakes crushed, 4 to | |
| 1 | T | Coriander leaves chopped |
| fine | ||
| 1/2 | t | Turmeric powder |
| Salt to taste | ||
| 1 | T | Oil |
| Oil to shallow fry |
INSTRUCTIONS
5 Mash the potatoes. Heat 1 tablespoon oil in a heavy pan. Add ginger, chilli, garlic, stir. Add coriander, potatoes and other ingredients. Mix well. Roll each paratha as per instructions in introduction. Deep fry each parathas as per instructions in introduction. Serve hot with tomato ketchup, chutneys or pickle or just plain fresh curds. Making time: 30 minutes Makes: 8-9 parathas Shelflife: 1 day Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 316.7mg
Potassium: 1665mg
Carbohydrates: 71.2g
Fiber: 10.5g
Sugar: 3g
Protein: 8.8g