Piping Pot Curry · by Meeta Arora★ 5.0 (6)
Paratha Recipe (Pan-fried Indian flatbread)
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 10%
CARBS 24G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER0G TOTAL SUGAR
FAT 10G44% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pillowy Indian flatbread pan-fried until golden and flaky, brushed with ghee. Versatile and rustic. Pairs beautifully with curries, yogurt, and pickles at any meal.
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View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups Whole Wheat flour
- 3/4-1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Oil
- 1/4 cup Whole Wheat flour
- 2 tablespoon Ghee or Oil
- 3 tablespoon Ghee or Oil
- Marble or wood base (chakla in Hindi)
- Rolling pin (belan in Hindi)
- Tawa (concave flat pan, or a cast iron pan. )
- Flat spatula (Turner)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 10%
CARBS 24G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER0G TOTAL SUGAR
FAT 10G44% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 293mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 14mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.