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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These stuffed potato parathas are going to make your mouth water. Good for breakfast, lunch or dinner! Ingredients:
for dough |
4 cups whole wheat flour |
1/4 tsp salt |
2 cups water or as needed |
for stuffing |
2 lbs red potatoes |
1 -1/2 cups water (for pressure cooking otherwise 4 cups) |
1 tsp garlic paste |
4 green onions |
2 green chillies |
1/2 bunch cilantro |
1 tsp cumin seeds |
1 tsp red chillies (use less for mild) |
1 tsp garam masala powder (use less for mild) |
1-1/2 salt or to taste |
1 tsp ground coriander powder |
1 tsp white vineger |
1 tsp red chilie flakes |
melted butter for the bread - as needed |
Directions:
1. For the dough put the flour in a wide mouthed bowl, make a well in the center, add salt. Slowly add water and bring the flour together. Make sure that the dough is neither very hard nor very soft. Set aside for 15 minutes or so. Wet your hands and knead the dough for a minute or two until it becomes pliable. For best results chill in the refrigerator for at least two hours or overnight.
2. To make stuffing peel potatoes, cut into 1-1/2 inch cubes, add garlic a little salt and boil the potatoes, drain excess water except 1/2 cup. While the potatoes are boiling chop up cilantro, green chillies, and green onions. Add all these and the rest of the stuffing ingredients to the boiled potatoes and mash.
3. Take around two tbsp of dough and make small balls. Slightly roll out one ball, set aside. Slightly roll out another put the stuffing on top of the one rolled out ball add some butter cover with the other rolled out ball, seal the edges. Put some dry flour on top, spread, flip and roll out to about 6 inch wide paratha.
4. Slighly oil or butter the pan or tawwa, put on medium - high heat, put paratha in the pan when hot, flip when one side is done. Cook the other side while rotating the paratha to ensure even cooking. Serve hot with mint-yogurt / tamarind chutney.
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