Betel Leaves Aloo Paratha Recipe

Recipe By Slurrp

Betel Leaves Aloo Paratha is a delicious and unique variation of the traditional Indian stuffed paratha. The paratha is made by stuffing a mixture of mashed potatoes, spices, and chopped betel leaves into a dough made from wheat flour. The betel leaves add a refreshing and aromatic flavor to the paratha, making it a perfect breakfast or lunch option. Serve it hot with yogurt, pickle, or chutney for a satisfying meal.

4.3
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Vegdiet
30minsPrep
30minsCook
30m.Prep
30m.Cook
Betel Leaves Aloo Paratha
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Ingredients for Betel Leaves Aloo Paratha Recipe

  • 1 cup Wheat Flour
  • 2 Medium Sized Potatoes, Boiled And Mashed
  • 2.25 El Leaves, Finely Chopped
  • 1/2 Green Chili, Finely Chopped
  • 1/2 teaspoon Ginger, Grated
  • 1 tablespoon Coriander Leaves, Chopped
  • 1/2 teaspoon Cumin Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • as required Ghee Or Oil For Cooking

Directions: Betel Leaves Aloo Paratha Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, combine wheat flour, salt, and water to make a soft dough.
  • STEP 2.In a separate bowl, mix mashed potatoes, chopped betel leaves, green chili, ginger, coriander leaves, cumin powder, garam masala, and salt.
  • STEP 3.Divide the dough into small balls and roll each ball into a small circle. Place a spoonful of the potato mixture in the center and seal the edges to form a stuffed ball.
  • STEP 4.Roll the stuffed ball into a paratha, using some flour for dusting if needed.
  • STEP 5.Heat a tawa or griddle and cook the paratha on both sides until golden brown, applying ghee or oil as desired.
  • STEP 6.Serve the Betel Leaves Aloo Paratha hot with yogurt, pickle, or chutney.

Cooking Tips

  • Make sure the mashed potatoes are well-cooked and free from lumps for a smooth filling.
  • Adjust the spice level according to your preference by adding more or less green chili.
  • You can add grated cheese or paneer to the potato mixture for a variation.
  • To make the parathas more flavorful, you can add a pinch of chaat masala to the potato mixture.

Storage and Serving

  • Betel Leaves Aloo Paratha is best served hot and fresh.
  • If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • Reheat the parathas on a tawa or microwave before serving.
  • Serve the parathas with yogurt, pickle, or chutney for a complete meal.
Nutrition
value
385
calories per serving
4 g Fat10 g Protein75 g Carbs5 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    10g
  • Carbs
    75g
  • Fiber
    5g

MacroNutrients

  • Carbs
    75g
  • Protein
    10g
  • Fiber
    5g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    2mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    57mg
  • Manganese
    < 1mg
  • Phosphorus
    139mg
  • Selenium
    < 1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp