Ingredients (serves for 2)
For the stuffing:
Potato - 2 (medium size)
ginger - 1 inch piece
green chili - 2
red chili powder - 1/4 tsp
coriander powder - 1/2 tsp
cumin powder - 1/4 tsp
salt - 1/4 tsp
oil - 2 tsp
For the dough:
Wheat flour - 2 cups (1 cup size = 150 ml) ( You can also use all purpose flour(maida))
salt - as needed (add less salt than usual as we are adding salt in stuffing as well)
water - as needed
- mix salt and wheat flour together
- add water little by little and make a smooth dough.
- cover the dough with a wet cloth for 30 minutes
- Pressure cook potato for 3 whistles and remove the skin
- grind ginger and green chili ( you can also add minced ginger and green chili directly however it will be difficult while rolling the dough, so grinding it will be easier)
- mash the potato and add green chili + ginger paste, cumin powder, coriander powder, red chili powder, salt
- mix it well
- heat a vessel with oil and add the potato mixture
- cook it for 5 mins and switch off the flame.
- You can also use the potato mixture without cooking, but cooking will give an extra flavour. So I prefer it cooking
- Once the potato mixture is cooled, make equal size balls
- dust the dough with some flour, kneed well and make equal size balls.
- press the dough ball using hand at the edges , keeping the center part thick
- place the potato mixture ball at the center and cover it with the dough.
- gently press it using hands and then start rolling using rolling pin to a flat circle
- heat a pan and cook the paratha
- turn over and cook on both sides until you get brown spots
- Serve hot with curd, dal or pickle.
- You can apply some ghee over parathas if you want to eat it later. This helps in keeping the parathas soft.