Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
2 people
Output:
4-5 parathas
Time:
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
Recipe Macros: Defatted Soya Aloo Paratha
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 448 kcal | 35 g | 6 g | 80 g | 63 g |
Ingredients: Defatted Soya Aloo Paratha
| For Dough | For Filling | |
|---|---|---|
| Defatted Soya Flour 50 g |
Boiled Potatoes 150 g |
Salt As per taste |
| Wheat Flour 50 g |
Jeera 1/4 tsp |
Amchur Powder 1/4 tsp |
| Salt As per taste |
Saunf 1/4 tsp |
Fresh Coriander 1/4 tsp |
| Oil 5 g |
Red Chili Powder 1/8 tsp |
Green Chilies 1/4 tsp |
| Water | Dhaniya Powder 1/4 tsp |
|
Pre Prep Stage: Making Dough & Filling
- Mix all the above ingredients and make a soft dough. Cover it and rest for 5-10 minutes.
- Mash the potatoes and mix with all the spices and keep it aside.
Procedure: Making Paratha
- Knead the dough once again and divide it into equal balls to make rotis.
- Make a small thick roti using a rolling pin to fill the stuffing.
- Then add potato stuffing and make pleats and secure it (so that filling doesn’t come out) in shape of a modak.
- Pinch off the excess dough from the top and roll it into shape of paratha. Size depends on your preference.
- Place the paratha on a non stick pan and roast it on medium flame from both sides with minimal oil or ghee.
Soft crispy aloo parathas are ready.
Serve hot with green chutney or curd or pickle.
Outcome:
Light brown, Soft, Sweet taste and Sweet aroma.
Shelf Life:
Parathas will last for 1 day in refrigerator
Storage Instructions:
Refrigerate the extra dough and filling and you can make parathas as and when you need them.
Additional Info:
- You can replace wheat flour with mix grain flour or chana flour or besan to make aloo parathas.
- You can replace the defatted soya flour with fine soya chunks powder.
