Ingredients
Equipment
Method
Make the dough
- Grab a bowl and add 3 cups of atta flour, a pi1 teaspoon of salt, 1/2 cup water, and a teaspoon of oil. Depending on the type of flour you're using, you might need to adjust the water or flour a bit. Give it a good mix, cover it up, and set it aside to rest for one hour.3 Cups Flour, 1 tsp Salt, 1 tsp Oil, 1/2 Cup Water
Make the potato stuffing
- Boil 20 oz of peeled potatoes until they're just tender. Once done and cooled enough to handle, give them a good grate. To the grated potatoes, add 1 Tablespoon of red chili flakes, 1 teaspoon of salt, 1 teaspoon ground coriander, and 1/2 teaspoon of cumin powder. 1/2 of a small red onion (diced), 2 Tablespoons of diced green chili peppers, and a smidge of cilantro. Combine and set aside.20 oz Potatoes, 1 Tablespoon Red chilli flakes, 1 tsp Salt, 1 tsp Ground Coriander, 1/2 tsp Cumin powder, 1/2 each Onion, 2 Tablespoons Green chili peppers, 1 Pinch Cilantro leaves
Form the Stuffed Paratha
- After the paratha dough has rested for 1 hour, divide the dough into eight balls. Each paratha is made using two of these dough balls.
- Start by giving a dough ball a dip into the flour. Then gently roll each of them out into a disk.
- To a disk add a generous spoonful of your potato stuffing and spread it out, getting close to the edges. Add a teaspoon of ghee then add another disk on top. Use your fingers to pinch the edges together.4 tsp Ghee
- Use a rolling pin to gently mash the dough into the stuffing.
- Cook the Paratha
- Preheat your tava or pan on medium heat. Add some oil or ghee, when the oil is hot add a stuffed paratha to the pan and cook until one side is golden brown.4 tsp Oil
- To the top of the paratha add some oil or ghee and flip. Cook until both sides of golden brown.
- Remove from the pan and continue until all of your paratha are cooked.