Ingredients
Ingredients
- 4 Potatoes
boiled and grated - 2 Tsp Chaat Masala
- 1 Tsp Aamchoor Powder
- ½ Tsp Anardana Powder
- ½ Tsp Black Pepper
per taste - 1 Tsp Fine Salt
per taste - ½ Tsp Ajwain Seeds
crushed - ½ Tsp Coriander Powder
- 1 Tsp Fresh Ginger
crushed - 2 Green Chili
optional - 5 Cilantro
A bunch of freshly chopped cilantro/ coriander leaves. Avoid stems. - 1 Tsp Ghee
One tsp per paratha. or use butter alternatively. - 3 Cups Whole Wheat Flour
Method
For the filling
- 4 Potatoes
boiled and grated - 2 Tsp Chaat Masala
- 1 Tsp Aamchoor Powder
- ½ Tsp Anardana Powder
- ½ Tsp Black Pepper
per taste - 1 Tsp Fine Salt
per taste - ½ Tsp Ajwain Seeds
crushed - ½ Tsp Coriander Powder
- 1 Tsp Fresh Ginger
crushed - 2 Green Chili
optional
In a large bowl, take the grated potatoes and add all the spices to it. Mash well until its lump free. Set aside.
In another Bowl
- 1 Tsp Fine Salt
per taste - 1 Tsp Ghee
One tsp per paratha. or use butter alternatively. - 3 Cups Whole Wheat Flour
Add whole wheat flour, salt and a bit of ghee. Keep adding water to it and knead to make a soft dough. Divide the dough in 10 equal parts to make balls.
take one of the dough balls and press it in between your palms. Dust with some dry flour and roll it to make a 4 inch circle aproximately, the edges should be thinner comparatively.
Add 2 tbsp of the filling to the the center of the circle and bring the edges together and pinch to seal the ball. Roll the stuffed ball using your palms to make it smooth again.
Dust the dough ball with dry flour again and make a six inches circle using a rolling pan. Make sure the filling is well distributed by rolling the partha in a circular fashion.
Repeat with the other dough balls.
In a frying pan
- 1 Tsp Ghee
One tsp per paratha. or use butter alternatively.
Add the stuffed paratha and cook until there is brown spots on both side. Now add some ghee and flip the paratha twice.
Serve with yoghurt or pickle.