Paratha is a popular Indian flat bread using whole wheat flour (atta) or plain flour. You can either prepare them plain or with stuffing. The most common stuffing is using potato.
Care should be taken when adding the water for the dough, do it a little at a time. When rolling make sure you added sufficient flour to avoiding sticking. Since my sons love spicy food, I've added the chili powder for the filling if not you can omit them.
4-5 potatoes boiled and mashed
1 T cooking oil
1 tsp cumin seeds
1/4 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
1 T chili powder (optional)
3 C wheat flour or atta flour
1/4 C wheat flour for dusting
2 tbs. ghee / butter / oil
Salt to taste
1 1/2 C water or as needed
extra oil for frying
* Heat the oil, fry the cumin seed and green chili. Add the rest of the ingredients. Stir well and cool. Shape into golf sized balls.
* Mix flour with water, oil and salt. Knead until pliable and keep for 30 minutes.
* Divide dough into small ball, roll out into thin circle on floured board. Place the filling in the centre and cover with another paratha on top. Seal the edges well using water.
* Heat the skillet, fry the paratha until brown spot appears on top, drizzle some oil, flip and cook the other side, apply required oil on this side also.
* Complete the rest of the dough. Cool on rack. The paratha can be kept for 2 days if not refrigerate them wrapped with aluminium foil up to 5 days.
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