Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Carom Seed | not in our table | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups whole wheat flour (atta)
- 2 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1 tsp fresh coriander leaves, finely chopped
- 1 tsp green chillies, finely chopped
- 1/4 tsp red chili powder
- 1/2 tsp carom seeds (ajwain)
- salt, to taste
- 3 tbsp ghee
- water as needed
- =
Directions
Mix mashed potatoes with salt, onions. coriander leaves, red chili powder, and green chillies and set aside.
Mix flour (atta) with salt, carom seeds (ajwain) and one tbsp of ghee and form into a smooth dough with water. Separate dough into golf-sized balls and set aside.
For each dough ball, roll out the dough into a small circle and put around one tbsp of potato mixture in the centre. Bring the ends of the circle together and form into a ball. Seal the edges completely so that the stuffing does not come out.
Roll out these dough balls and into a 6 inch circle. Fry on a heated pan adding a bit of ghee around the edges to crisp it up.
Serve hot.