Pan-Indian · Tiffin
Aloo paratha
Potato-stuffed wheat paratha
- Energy
- 302 kcal
- Protein
- 7.93 g
- Fibre
- 8.73 g
- Time
- 35 min
Per serving, 145 g (1 paratha: 104 g).1 Good for breakfast.
One serving gives you
- 15%of the day’s zinc
- 11%of the day’s iron
- 11%of the day’s folate
- 35%of the day’s fibre
Nutrition facts
One serving, 145 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy302 kcal17%
Carbohydrates
- Carbohydrate50.9 g18%
- Fibre8.73 g35%
- Soluble fibre1.53 g
Fats
- Fat6.74 g14%
- Saturated fat limit3.86 g20% of limit
- Monounsaturated fat1.52 g
- Polyunsaturated fat0.73 g
- Omega-60.65 g8%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit14.1 mg
Protein and amino acids
- Protein7.93 g16%
- Histidine192 mg32%
- Isoleucine297 mg25%
- Leucine490 mg21%
- Lysine232 mg21%
- Methionine + cystine291 mg49%
- Phenylalanine + tyrosine588 mg70%
- Threonine218 mg52%
- Tryptophan79.1 mg38%
- Valine399 mg51%
Vitamins
- Vitamin A56.2 µg7%
- Vitamin B10.25 mg18%
- Vitamin B20.1 mg5%
- Vitamin B32.09 mg19%
- Vitamin B50.84 mg17%
- Vitamin B60.22 mg12%
- BiotinNot in the source data
- Folate23.2 µg11%
- Vitamin B120 µg<1%
- Vitamin C15.7 mg24%
- Vitamin D0 µg0%
- Vitamin E0.39 mg5%
- Vitamin K12.4 µg23%
Minerals
- Calcium35.3 mg4%
- ChromiumNot in the source data
- Copper0.38 mg22%
- IodineNot in the source data
- Iron3.24 mg11%
- Magnesium99.4 mg27%
- Manganese2.02 mg51%
- MolybdenumNot in the source data
- Phosphorus231 mg23%
- Potassium572 mg16%
- Selenium33.8 µg85%
- Sodium limit161 mg8% of limit
- Zinc2.02 mg15%
Ingredients
Weighed raw, for one serving. Telugu name after each.
7 ingredients
- Wheat flour, atta godhuma pindi62.5 g
- Potato, brown skin, big bangaladumpa70 g
- Ghee neyyi5.5 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Coriander leaves kothimeera3 g
- Cumin seeds jeelakarra0.5 g
- Iodized salt (table salt) uppu0.4 g
Method
About 35 minutes.
- 1
Boil, peel and mash potato with green chilli, coriander, roasted cumin and salt.
- 2
Knead 62 g whole-wheat flour into a soft dough; stuff with the potato and roll out.
- 3
Cook on a hot tava with 5.5 g ghee until golden on both sides.