Potato Parathas Recipe
Ingredients
| Dough as for plain parathas | ||
| Boiled potatoes | 4 | |
| Onion | 1 , chopped | |
| Coriander | 1 Tablespoon, chopped | |
| Green chillies | 4 , chopped | |
| Amchur powder | 2 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| 1 tablespoon ghee, salt to taste | ||
Directions
Mash the potatoes coarsely or cut into very small pieces.
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.
Cool the mixture.
Knead the dough very well.
Take a small portion of the dough, flatten a little and put a tablespoon of the potato mixture in the centre. Cover the potato mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.
Put the parathaon a hot tava (or skillet), cook for a minute or two and turn once. After a minute, add a little ghee around the edges.
Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
Repeat for the rest of the dough.
Serve hot.
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.
Cool the mixture.
Knead the dough very well.
Take a small portion of the dough, flatten a little and put a tablespoon of the potato mixture in the centre. Cover the potato mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.
Put the parathaon a hot tava (or skillet), cook for a minute or two and turn once. After a minute, add a little ghee around the edges.
Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
Repeat for the rest of the dough.
Serve hot.
Chef
