North Indian · Breakfast
Aloo paratha with curd
Whole-wheat flatbread stuffed with spiced mashed potato, served with cool curd.
- Calories
- 534 kcal
- Protein
- 16 g
- Carbs
- 83 g
- Fat
- 15 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: dairy, gluten.
Ingredients
- 80 g Wholewheat flour (atta)
- 110 g Potatoes
- ¾ chilli Green chillies
- 5 g Coriander
- ¾ tsp Ground cumin
- ¼ tsp Chilli powder
- ¼ tsp Salt
- ¾ tbsp Sunflower oil
- 100 g Plain yogurt (curd)
Method
- Boil the potato, mash and mix with green chilli, coriander, cumin, chilli powder and half the salt.
- Make a soft dough with the atta, remaining salt and a little water; rest 10 minutes.
- Divide into 2 balls, stuff each with the potato filling and roll out gently into a paratha.
- Cook on a hot tawa with a teaspoon of oil each side until golden spots appear, about 3 minutes a side.
- Serve hot with the curd.
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