1 tbs. cooking oil
½ tsp cumin seeds
1/4th tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (optional)
Salt to taste
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil
Salt to taste
2 tbsp curd/ yogurt
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s
Making the filling:
1. Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat.
2. Boil potatoes, cool, peel and mash the potatos when they are little bit hot.
3. Add all the ingredients for stuffing along with the fried seasoning and mix well. 4. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.
1. Sieve flour. Add salt, oil or ghee, curd and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes.
2. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again
Rolling out parathas:
1. Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of a small puri.
2. Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.
3.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a tava, allow one side to cook when the color changes into light brown color. 4. Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot with curd or pickle