4 Serves
76 Mins
Boil the potatoes in a large pot until tender, then peel and mash them thoroughly in a mixing bowl.
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MexicanVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
82 µg / 400 µgCalcium
48 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
323 mg / 1,250 mgPotassium
1180 mg / 4,700 mgSodium
306 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
12 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Mix the mashed potatoes with salt, pepper, and spices to create the filling.
Prepare the dough by combining whole wheat flour with water and a little plive oil, kneading until smooth, then let it rest.
Divide the dough into balls, flatten them, place a portion of the potato filling in the center, seal, and roll out into a flat circle using a rolling pin.
Heat a tawa or skillet over medium heat, brush with oil, and cook the paratha until golden brown on both sides.
18
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Turkish
Italian