Nepalese Paratha

1. Mash the potatoes with half a cup of hot water.

2. Add the flour, sugar, anise seed an salt to taste and knead to a dough.

3. Roll the dough out to 6 thin circles and fry them in hot oil or ghee, 1 1/2 minute per side.

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Nutrient	Quantity
Total fats	2.5775 g
Protein	9.7706 g
Carbohydrates	136.8374 g
Energy	622.065 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1059 g
Water	18.9893 g
Aspartic acid	0.8674 g
Calcium, Ca	30.47 mg
Fiber, total dietary	4.0986 g
Niacin	4.1565 mg
Vitamin A, RAE	0.336 g
Arginine	0.8153 g
Riboflavin	0.0393 mg
Glutamic acid	1.7333 g
Sodium, Na	0.612 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0079 g
Total lipid (fat)	2.5775 g
Manganese, Mn	1.9485 mg
Proline	0.4392 g
Fatty acids, total saturated 16:0	0.5451 g
Sucrose	9.1255 g
Choline, total	9.164 mg
Sugars, total	9.3151 g
Serine	0.4898 g
Fatty acids, total saturated 18:0	0.0411 g
Vitamin B-6	0.7026 mg
Selenium, Se	23.963 g
Ash	1.1254 g
Fatty acids, total saturated 18:1 undifferentiated	0.8943 g
Pantothenic acid	1.3107 mg
Phenylalanine	0.5009 g
Copper, Cu	0.2253 mg
Thiamin	0.2251 mg
Methionine	0.2275 g
Iron, Fe	1.3632 mg
Carbohydrate, by difference	136.8374 g
Phosphorus, P	164.172 mg
Folate, total	6.53 g
Alanine	0.5246 g
Valine	0.5498 g
Fatty acids, total saturated 18:2 undifferentiated	0.5607 g
Glycine	0.4219 g
Fatty acids, total saturated 14:0	0.0126 g
Zinc, Zn	1.3781 mg
Isoleucine	0.3855 g
Fatty acids, total polyunsaturated	0.665 g
Leucine	0.771 g
Vitamin A, IU	6.531 IU
Folate, DFE	6.53 g
Tryptophan	0.1138 g
Vitamin C, total ascorbic acid	0.441 mg
Tyrosine	0.4961 g
Fatty acids, total saturated	0.6222 g
Histidine	0.2354 g
Fatty acids, total monounsaturated	0.9038 g
Threonine	0.3318 g
Folate, food	6.53 g
Vitamin E (alpha-tocopherol)	0.1738 mg
Magnesium, Mg	59.054 mg
Lysine	0.3271 g
Potassium, K	153.009 mg
Cystine	0.1691 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Potato	2	0	0	0
flour	1 cup	578.28	126.6054	2.2436
anise seed	1 teaspoon	7.077	1.0504	0.3339