For paratha stuffing :
Potato – 4 medium
Red chilly powder – 1
teaspoon
Turmeric powder – ¼
teaspoon
Coriander cumin powder – 1
teaspoon
Amchur powder/ dry mango
powder – ½ teaspoon
Ajwain / caraway seeds – ¼ teaspoon
Coriander leaves – 2 tablespoons
Mint leaves – 6 to 7
Ghee / oil for roasting
parathas
Salt as per taste
For paratha dough:
Wheat flour – 2 cups
Oil – 1 teaspoon
Salt – ½ teaspoon
Water as required for
kneading
Recipe:
- Mix wheat flour and salt together in a large bowl.
- Knead smooth dough while adding water gradually.
- Add oil and knead for 2 more minutes.
- Cover with damp cloth and keep it aside for some time.
- Meanwhile boil the potatoes and let them cool down.
- Mash potatoes in a large bowl.
- Now add red chilly powder, turmeric powder, ajwain, salt, amchur powder, coriander cumin powder, finely chopped coriander and mint leaves.
- Mix everything well.
- Take a medium-sized ball from the dough and spread to form a bowl.
- Place a spoonful of potato stuffing in the center.
- Seal the edges completely so that potato stuffing does not come out.
- Sprinkle a little flour and roll the paratha.
- Heat pan, place paratha on it and cook on medium heat.
- Turn it, pour ghee and spread over paratha.
- Cook on low heat till it is golden brown.
- Serve hot with yogurt or tomato ketchup.
