Potato Stuffed Flat bread.
Ingredients: This recipe made 4 parathas
- Potatoes – 2 Large
- Onion – 1 Finely chopped
- Ginger – one inch, finely chopped
- Green Chilies – as much as you can handle
- Coriander Leaves – Finely chopped
- Whole Wheat Flour – 1 cup
- Oil/Clarified Butter
Dry Spices
- Salt – as per taste
- Coriander powder – 1/2 teaspoon
- Dry Mango Powder – 1 teaspoon (this adds tangy flavor to the mixture, totally optional)
- Whole Coriander Seeds – 1 teaspoon
- Cumin Seeds – 1 teaspoon
Recipe:
Prepare the Filling – Potato Mix
- Boil potatoes, peel them and mash them (while they are still hot, to avoid forming any lumps) (Pro Tip – Mash the potatoes to avoid any lumps, otherwise it will be hard to roll the paratha as the filling can start coming out)
- Add the finely chopped onions, ginger, green chillies and coriander leaves.
- Add dry spices – salt, coriander powder, dry mango powder.
- Dry roast the whole coriander seeds and cumin seeds until they are fragrant, add them to the potato mix.
- Mix everything together.
Prepare the Dough
- Take whole wheat flour and make the dough – just warm water is good to make the dough.
Roll the bread/parathas
- Take a small ball of the dough, roll it a little.
- Now take the filling and place it on the rolled dough.
- Seal all the edges, so the filling is perfectly set inside (Take the edge and start pleating, joining the pleats in the center)
- Sprinkle some dry flour and start rolling it slowly and flatten it a bit more.
- On a hot skillet or griddle (Make sure the skillet is hot enough before you put the paratha, cooking at low flame will harden the paratha)
- Let it cook on one side, and then flip it. Apply some clarified butter or oil and cook it thoroughly, make it crisp on both the sides and voila, your paratha is ready.
- It’s usually enjoyed with yogurt and butter spread on the paratha.