Potato Stuffed Paranthas Recipe
Summary
Interest GroupEveryday
Ingredients
| 1 lb. wholewheat flour | ||
| Salt | 1 Pinch | |
| Water or milk to mix | ||
| 4 .oz, ghee | ||
| 8 oz. potatoes, cooked and mashed | ||
| Cumin seeds | 1 Teaspoon | |
| Few coriander leaves, chopped | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the flour and salt in a bowl.
Mix in enough water or milk to make a firm dough.
Divide the dough into 8 portions and roll each into a circle.
Mix the mashed potatoes with the rest of the filling ingredients, adding salt and pepper to taste.
Divide the filling evenly between the rounds.
Fold each round of dough in half to enclose the filling, then roll into a ball and roll out to a circle, about 6 inches in diameter.
Grease a hot griddle or heavy frying pan (skillet) with a little of the ghee and cook each paratha on both sides until crisp and golden brown.
Mix in enough water or milk to make a firm dough.
Divide the dough into 8 portions and roll each into a circle.
Mix the mashed potatoes with the rest of the filling ingredients, adding salt and pepper to taste.
Divide the filling evenly between the rounds.
Fold each round of dough in half to enclose the filling, then roll into a ball and roll out to a circle, about 6 inches in diameter.
Grease a hot griddle or heavy frying pan (skillet) with a little of the ghee and cook each paratha on both sides until crisp and golden brown.
Chef
