Ingredients
For Stuffing/Filling
2 boiled potatoes smashed
1 medium size fried onions or (6 small spring onions)
1 tbsp fried capsicum (optional)
1 green chilies finely chopped
1/2 tsp of ginger garlic paste
pinch of carom seeds
1/2 tsp coriander powder
1/2 tsp dry mango powder
1/3 tsp red chili powder
1/2 tsp chat masala
1/4 tsp garam masala
1/4 tsp cumin seeds powder
1/4 tsp black pepper powder
1 tsp of kasthuri methi, crushed
1 tsp coriander leaves, finely chopped
1/2 tsp mint leaves, finely chopped
1/3 tsp salt
For dough
1 cup of wheat flour
1/3 tsp salt
1/3 cup Luke warm water
1/2 tsp oil
1/4 cup wheat flour, for dusting while rolling the paratha
Preparation
Take bowl add wheat flour, salt and add water slowly and mix with your hand. Don't add all water at once. Mix the flour till it becomes soft and then apply oil and keep it aside for 30 mins.
Take bowl, add all items one by one from the stuffing list and mix them well . The Potato filling is ready now.
Take small portion(big lemon size) of dough and roll it into 5 inch circle through the rolling pin and add the Potato filling in the centre on it, then bring all the edges together and seal it. Remove extra dough from the top, and then press it. Coat with the dusting flour and roll it out into 8 inch circle through the rolling pin
Take tava (griddle) on medium heat, once it is hot, reduce the flame into sim and then apply oil on the tava and put the rolled paratha on it. Cook till the bubble starts coming up and then apply oil on the paratha and flip it, and also increase the flame into high. Again flip it and cook till you see both sides are golden in color. The Paratha is ready to serve.
For Stuffing/Filling
2 boiled potatoes smashed
1 medium size fried onions or (6 small spring onions)
1 tbsp fried capsicum (optional)
1 green chilies finely chopped
1/2 tsp of ginger garlic paste
pinch of carom seeds
1/2 tsp coriander powder
1/2 tsp dry mango powder
1/3 tsp red chili powder
1/2 tsp chat masala
1/4 tsp garam masala
1/4 tsp cumin seeds powder
1/4 tsp black pepper powder
1 tsp of kasthuri methi, crushed
1 tsp coriander leaves, finely chopped
1/2 tsp mint leaves, finely chopped
1/3 tsp salt
For dough
1 cup of wheat flour
1/3 tsp salt
1/3 cup Luke warm water
1/2 tsp oil
1/4 cup wheat flour, for dusting while rolling the paratha
Preparation
Take bowl add wheat flour, salt and add water slowly and mix with your hand. Don't add all water at once. Mix the flour till it becomes soft and then apply oil and keep it aside for 30 mins.
Take bowl, add all items one by one from the stuffing list and mix them well . The Potato filling is ready now.
Take small portion(big lemon size) of dough and roll it into 5 inch circle through the rolling pin and add the Potato filling in the centre on it, then bring all the edges together and seal it. Remove extra dough from the top, and then press it. Coat with the dusting flour and roll it out into 8 inch circle through the rolling pin
Take tava (griddle) on medium heat, once it is hot, reduce the flame into sim and then apply oil on the tava and put the rolled paratha on it. Cook till the bubble starts coming up and then apply oil on the paratha and flip it, and also increase the flame into high. Again flip it and cook till you see both sides are golden in color. The Paratha is ready to serve.