Ingredients
- For The Dough
- 2 1/4 cups whole wheat flour (gehun ka atta)
- 1/2 tsp salt
- 2 tbsp ghee
For The Stuffing
- 4 boiled potatoes
- 1 chopped onion
- 1 tbsp chopped coriander (dhania)
- 4 green chillies , chopped
- 2 tsp dried mango powder (amchur)
- 1/2 tsp chilli powder
- 1 tsp cumin seeds (jeera)
- salt to taste
- 1 tsp ghee
Other Ingredients
- 1 tbsp ghee for cooking
- Method
- For the dough
- Sieve the flours with the salt.
- Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.
For the stuffing
- Mash the potatoes coarsely or cut into very small pieces. Keep aside.
- Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
- Add the green chillies and fry again for 1 minute.
- Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
- Cook the mixture. Keep aside.
How to proceed
- Knead the dough and divide into 10 portions.
- Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
- Place one portion of the prepared filling in the center of the dough circle.
- Bring together all the sides in the center and seal tightly.
- Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
- Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
- Repeat with the remaining dough and filling to make more parathas.
- Serve hot.