Main courses
Aloo paratha – potato-stuffed flatbread
Soft wheat bread hides a potato filling seasoned with cumin and chili. Fry the paratha in a pan with ghee.
60 minDifficulty: medium
Servings in this printout: 4
Ingredients
Servings
- 300 g wheat flour
- 1.8 dl waterfor the dough
- 1 tsp salt
- 400 g potatoes
- 1 tsp cumin seeds
- 0.5 tsp chili powder
- 1 tsp garam masala
- 15 g fresh corianderfinely chopped
- 30 g ghee or butterTotal for the batch.
Method
- Mix flour, salt and water. Knead into a soft dough and cover for 20 minutes.
- Boil the potatoes until cooked. Peel and mash. Mix in the cumin, chili, garam masala and coriander.
- Divide the dough into 12 pieces and the filling into 6 portions. Roll the dough pieces into small circles.
- Put the filling in the center of one circle, cover with the second dough and pinch the edges. Carefully roll into a thin loaf.
- Fry in a hot pan on both sides. Add a little ghee to the pan and fry until golden brown spots appear on the surface.
- Serve with yogurt, pickled mango or raita.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 71 g
- Total carbohydrates (incl. fibre and polyols)
- 75.02 g
- Protein
- 10.63 g
- Fat
- 8.78 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- wheat flour · A suitable GI value was unavailable for this ingredient.
Notes
- Roll the filled breads lightly so that the filling does not puncture the dough.