Extremely popular in North Indian. Parathas are whole-wheat Indian flat bread. Parathas can be made plain or stuffed with many different fillings.
Ingredients:
Potato Filling (Stuffing):
2 medium potatoes
1/4 tsp salt
1 chopped green chili
1 chopped Onion
2 tbsp chopped cilantro (green coriander)
1/2 tsp Garam masala
1/2 Qasuri Methi
Oil to cook
Dough:
1 cup whole-wheat flour
1/2 cup water
Pinch of salt
Method:
Dough
Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
Boil 2 medium potatoes. Remove them from the water and let them cool down.
After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. Mix green chilies, cilantro, onion, garam masala, qasuri methi and salt to the mashed potatoes.
Making paratha
Roll the dough into circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Let them settle for 3 to 4 minutes before rolling them.
Lightly press the ball on the sealed side Roll the ball light handed in to circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Heat the skillet on medium high. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside.
Parathas can be served with many chutneys as Tomato Chutney or Yogurt or mattar Paneer or Green Chilli or palak paneer curry or mint chutney.
Ingredients:
Potato Filling (Stuffing):
2 medium potatoes
1/4 tsp salt
1 chopped green chili
1 chopped Onion
2 tbsp chopped cilantro (green coriander)
1/2 tsp Garam masala
1/2 Qasuri Methi
Oil to cook
Dough:
1 cup whole-wheat flour
1/2 cup water
Pinch of salt
Dough
Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
Boil 2 medium potatoes. Remove them from the water and let them cool down.
After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. Mix green chilies, cilantro, onion, garam masala, qasuri methi and salt to the mashed potatoes.
Making paratha
Roll the dough into circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Let them settle for 3 to 4 minutes before rolling them.
Lightly press the ball on the sealed side Roll the ball light handed in to circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Heat the skillet on medium high. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside.
Parathas can be served with many chutneys as Tomato Chutney or Yogurt or mattar Paneer or Green Chilli or palak paneer curry or mint chutney.
Check out the video demo on How to prepare Aloo Paratha ..
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