For making 5 parathas Ingredients For dough 1 cup wheat flour 1/2 tsp of cumin powder 1/2 tsp of carom seeds ¼ tsp o...
For making 5 parathas
1 cup wheat flour
1/2 tsp of cumin powder
1/2 tsp of carom seeds
¼ tsp of oil
salt to taste
4 medium sized potatoes (Cook the potatoes in pressure cooker till 2-3 whistles. Once the cool down, peel them and mash or grate them.)
4 green chilies - finely chopped
3-4 curry leaves
1 medium sized onion – finely chopped
1/4 tsp of turmeric powder
1/2 tsp coriander powder
1/2 tsp dry mango powder
pinch of asafoetida
1 tsp of lime juice
salt to taste
cilantro - finely chopped
Making dough for paratha
- To make the paratha dough, Take wheat flour in mixing bowl. Add cumin powder, carom seeds and salt to taste. Knead the dough well. Consistency of dough should be soft like regular chapati/roti dough. Apply few drops of oil and cover it. Let the dough rest for 30-40 minutes.
Aloo stuffing (Potato stuffing)
- Heat oil in a pan. Add green chilies, pinch of asafoetida and curry leaves. Let them crackle. Add chopped onion and saute till onion becomes translucent. Add mashed potatoes, turmeric powder, coriander powder, dry mango powder and salt to taste. Mix well and cook for 3-4 minutes. Finally add lime juice and chopped cilantro. Switch off the heat and Let the stuffing cool down. Make 5 equal sized balls and keep them aside.
Roasting of a paratha
- Take a medium sized ball of dough and roll it like a small puri. Roll the edges, keeping middle part thick. Place potato stuffing on it. Cover all sides of stuffing with edges of dough. Dip into flour. Roll gently and evenly from all the sides. Roll paratha little thick than chapati/roti.
- Roast paratha well from both sides. Apply ghee on it while roasting. Serve paratha with rayata, pickle or tomato ketchup.