Clearcals

Serving Size 1 Large Piece (50 g)
Calories181.9 kcal
Carbs17.4 g (69.5 kcal)
Protein3.7 g (15.0 kcal)
Fats10.8 g (97.5 kcal)

Rajgira aloo paratha recipe

Name: Rajgira aloo paratha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 100 Grams of Potato; 22 Tea Spoon of Ghee clarified butter; 10 Grams of Chillies green - all varieties; 15 Grams of Coriander leaves; 1 Tea Spoon of Ginger fresh; 2.5 Grams of Turmeric powder; 2.5 Grams of Salt; 100 Milliliter of Water; 300 Grams of Amaranth flour

Radish aloo paratha is a good source of manganese and an excellent source of selenium, beta carotene, and lutein.HINT: Eat this paratha in moderation as it contains high saturated fat.

Cooking time: 10 minutes

Serves: 12 persons

Ingredients

Potato

100 Grams

Ghee clarified butter

22 Tea Spoon

Chillies green - all varieties

10 Grams

Coriander leaves

15 Grams

Ginger fresh

1 Tea Spoon

Turmeric powder

2.5 Grams

Salt

2.5 Grams

Water

100 Milliliter

Amaranth flour

300 Grams

Instructions

Boil the potatoes

Wash and boil the potatoes in a pressure cooker. Once cool, peel them and mash thoroughly.

Prepare the dough

In a bowl add amaranth flour, add salt, water and knead it to a soft dough. Keep it aside covered with a cloth.

Prepare the stuffing

In a bowl add mashed potatoes, chopped coriander leaves, green chilies, chopped ginger, turmeric powder, salt and mix well.

Add the stuffing

Divide the dough into equal portions, flatten it into a small circle using a rolling pin, add potato stuffing, gather the sides of the dough and bring them together. Roll it to desired thickness. Do not apply pressure.

Cook the parathas

Preheat a skillet/tava on medium heat and place the filled paratha. Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Apply ghee on one side and flip it gently and cook the other side.

Serve it

Once done serve it hot with raita or pickle.

Nutrition Label