I don't make thick parathas and I sincerely try to keep the oil to a minimum. Lets leave that for the local restaurant chef! This is how I make it.
Ingredients:
- 4 cups wheat flour (atta)
- 3 potatoes
- 1 tsp Grated Ginger
- Some turmeric, chilly powder, corriander powder, chole masala, chaat masala
- Salt
- Corriander leaves
- oil
- Water
Directions
- Knead the atta with some salt, water to make a dough. Keep aside covered.
- Cook the potato till they are soft. Allow to cool. Then peel and mash it evenly.
- Mix in the spices to make the potato masala
- In a pan, heat some oil. Add ginger. When the ginger starts turning brown, add the potato masala and fry to remove all the raw flavor.
- Allow to cool. Once cool, cut the corriander leaves and mix them in.
- Make equal sized balls of the atta dough and the potato masala.
- Roll the atta ball into a small circular shape. Put the potato ball in the center and pull the edges together and seal them.
- Roll it slowly in all directions to spread the filling.
- Heat the tawa. Cook the paratha applying oil to each side as it cooks.
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