| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 cups Whole Wheat Flour
- 3 Potatoes (boiled)
- 2 tbsps Coriander – (chopped)
- 1 Onion – small (chopped)
- 1 tsp Amchur Mango Powder / Raw
- 1/2 tsp Cumin Powder
- 1/2 tsp Chili Powder Red
- Salt – as needed
- Water – to knead
- Ghee Oil or for frying
Ingredients
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Instructions
- Sieve flour in a large flat base utensil and add salt as needed. Now using adequate amount of water knead the flour to make a soft, smooth dough. Cover the dough with a muslin cloth and keep aside. This will prevent the dough from drying and forming a dry crust.
- In another bowl, add mashed potato and chopped onions, chopped coriander, cumin powder, amchur, red chili powder and salt as needed and mix together nicely.
- Heat an iron tawa and meanwhile start making the parathas. Pinch some dough and roll between your palm such that it comes to a size of a large lemon.
- Flatten the ball and coat with some dry flour from both sides.
- With the help of your hands circulate the sides of the flat ball to shape it into a disk.
- Fill healthy amount of potato mix between the disk with a spoon.
- Close the disk by holding the open sides and joining them all together on the top. Seal the top by pressing it gently.
- Again flatten the stuffed disk on the dry flour from both sides and start rolling it round with the help of a rolling pin.
- Be gentle while rolling, the potatoes should not tear apart from the paratha.
- Place the paratha on the heated tawa and dry roast from one side first.
- Flip the paratha and dry roast it from the other side as well. Meanwhile apply ghee/ oil on the above roasted side and spread evenly with a spatula.
- As soon as the bottom side is roasted, flip it again and let the oiled part fry well. Meanwhile apply lil more ghee/oil on the other dry roasted side as well.
- Fry both sides till golden in color and you get to see a crispy crust on top.
- Using the same method, make more parathas out of the dough.
- Pile up the parathas on a plate and serve one by one by applying lots of butter/fresh makkhan on the top.
- Serve hot with creamy curd and pickle!
Recipe Notes
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