Aloo Paratha
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 45 min · vegetarian
362 cal
9g protein
50g carbs
14g fat
per serving · estimated
Ingredients
- 1 cup whole wheat flour (atta)
- 2 medium yukon gold potatoes
- 1 green chili
- 1 tsp grated ginger
- 1/2 tsp ground cumin
- 1/4 tsp amchur (dried mango powder)
- 1 tbsp fresh cilantro
- 1 1/2 tbsp ghee
Method (tap to check — screen stays awake)
- Peel and quarter the potatoes, cover with salted water, and boil about 15 minutes until tender; drain well.
- Meanwhile, make a soft dough with flour, a pinch of salt and about 3/4 cup water; rest 10 minutes.
- Mash the boiled potatoes with grated ginger, chopped chili, cumin, amchur, cilantro and salt.
- Divide dough and filling into equal balls; stuff each dough round with filling and seal, then roll out gently on a floured surface.
- Cook on a hot griddle 1-2 minutes per side, brushing with ghee, until golden brown spots form.
- Serve hot with yogurt or pickle.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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