Aaloo Matar Parantha
In this Article
The Aaloo matar parantha is a complete meal in itself. It is filling and can be a great snack during the cold winters. Kids love mashed potatoes and this recipe makes use of just that. Serve a milder version with a dollop of ghee to your baby or toddler.
| Serves | Preparation Time | Cooking Time |
| 2 people | 10-15 Minutes | 5 Minutes |
Ingredients
For the stuffing
- 1 cup boiled and mashed potato
- 1/2 cup boiled and mashed peas
- 1 big onion finely chopped
- 1 tsp cumin seeds
- 1 tsp salt
- 1 or 2 finely chopped green chillies (optional)
- 1 tsp garam masala (optional)
- Salt to taste
For the dough
- 2 cups wheat flour
- 1/2 cup water to knead
- Salt to taste
Method
Step 1
Knead the dough with little water and salt. Set it aside.
Step 2
Heat a little oil in pan, let the mustard and cumin crackle.
Step 3
Add the finely chopped onion and chillies to this a saute till the onion turns translucent.
Step 4
To this mixture, add the mashed potatoes and peas and fry for another minute or two and set aside.
Step 5
Avoid chillies if you are feeding the parantha to your baby. Add garam masala for the older members of the family.
Step 6
Now, divide the dough into equal parts.
Step 7
Roll out one of the balls with a rolling pin.
Step 8
Place 1 tbsp of the stuffing in the flattened dough and fold the sides into a small packet.
Step 9
Again, apply light pressure and roll out the stuffed dough.
Step 10
Cook both sides on a pan with a little butter or ghee.
Step 11
Serve with curd or tomato sauce.
Nutritional Information
| Calories | 209 K cal |
| Proteins | 13.3 g |
| Fats | 14.4 g |
| Carbohydrates | 5.8 g |
| Cholesterol | 19.3 mg |
| Sodium | 337 mg |
|
Potassium
|
105 mg |
Tip: For frying, add approximately 10 grams of fat per serving at 9 Kcal/gm of fat.
