Aloo Matar Paratha With Curd Recipe

A flatbread made with wheat flour and stuffed with potato and peas make this recipe calorie dense and protein rich. Adding curd also enhances the nutrition and taste and make it a complete meal and perfect tiffin option for children too.

Nutritional info

ingredients
1/4 Cup(36.0 gm) Wheat Flour (Whole)
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1/8 Cup(17.0 gm) Potato (Boiled,Chopped)
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1.5 Tbsp(17.0 gm) Peas (Boiled)
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1/4 Tsp(1.0 gm) Ginger Garlic Paste
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(0.54 gm) Red Chilly (Powder)
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1/4 Tsp(0.6 gm) Haldi
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1/4 Tsp(0.58 gm) Ajwain
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(4.0 gm) Ghee
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As Required(50.0 ml) Water
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1 Tbsp(15.0 gm) Curd
  • To make the filling for paratha, take 1/8th cup boiled potatoes in a mixing bowl.

  • To this, add 1/4th tsp each of ginger garlic paste, salt, red chilly powder, haldi, jeera, and ajwain.

  • Then, add 1.5 tbsp of boiled peas and mash all the ingredients well.

  • Keep the mixture aside.

  • Now, roll the dough using a rolling pin.

  • Fill the stuffing carefully between two rolled sheets.

  • Using moist fingers, fold the dough edges leaving no gaps.

  • Apply 1 tsp ghee and roast on a heated tawa.

  • Flip and repeat on the other side until its roasted.

  • Serve hot with curd.