Masala Paratha: This recipe is sure to tempt you to come back for another serving! Whether served as it is or with a vegetable, this is definitely a delicacy.
Mashed potatoes and low fat curds make these Parathas soft and delicious, while soya flour increases its nutritive value by adding protein, iron and zinc.
Preparation Time: Cooking Time: Total Time: Makes 4 parathas
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
1/4 cup boiled and mashed potatoes
1 1/2 tbsp low fat curds (dahi)
salt to taste
To Be Mixed Into A Stuffing
2 tbsp roasted fennel seeds (saunf) , lightly crushed
2 tsp dry red chilli flakes (paprika)
1/2 roasted onion , roughly chopped
2 tbsp coriander (dhania) seeds , lightly crushed
2 tsp dried mango powder (amchur)
salt to taste
whole wheat flour (gehun ka atta) for rolling
For the dough
- Combine all the ingredients in a bowl and knead into soft dough using enough water.
- Divide the dough into 4 equal portions. Keep aside.
How to proceed
- Roll out one portion of the dough into a circle of 75 mm. (3″) diameter.
- Place one portion of the stuffing mixture in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm. (6″) diameter, using whole wheat flour.
- Place the paratha on a non-stick pan. Turn over in a few seconds.
- Cook the other side for a few more seconds.
- Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat with the remaining portions to make 3 more parathas.
- Serve hot.
|Value per paratha||% Daily Values|
|Vitamin A||192.9 mcg||4%|
|Vitamin B1 (Thiamine)||0.2 mg||20%|
|Vitamin B2 (Riboflavin)||0.1 mg||9%|
|Vitamin B3 (Niacin)||1.3 mg||11%|
|Vitamin C||2 mg||5%|
|Vitamin E||0.2 mg||1%|
|Folic Acid (Vitamin B9)||25 mcg||12%|