Parathas are one of the most popular flatbreads in the India. Parathas are made slightly thicker than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil or spiced vegetables.
The most common parathas is aloo ka parantha then dal, palak, radishes, cauliflower, keema and/or paneer so on. A paratha can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries.
- 1 cup Whole wheat flour
- ½ Salt
- 2 tsp. Oil
- Water as required
- Flour for dusting
- Ghee or Oil as required
- In a wide bowl mix together flour, salt, oil and water to make tight dough.
- Knead well to make the dough soft and pliable. …
- Rub few drops of oil on the dough
- Cover and keep it aside for 15-20 minutes.
- 2 medium size Potatoes
- 1 tsp. Onion finely chopped
- 2 Green chilies seed removed and finely chopped
- 1 tsp. Cumin powder
- 1 tsp. Coriander leaves finely chopped
- Salt as required
- Pressure cook potatoes for 3 whistles or until soft.
- Peel the skin and mash it well.
- Add chillies, cumin powder, garam masala powder, salt needed, coriander leaves and mix well.
- Divide the stuffing into 5 lemon sized balls. Keep it aside.
- Now take out the dough, Knead it again.
- Divide the dough into 5 equal parts and make balls out of it.
- Flour the rolling area and roll out the dough into a small circle.
- Keep the prepared stuffing ball in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
- Roll out this stuffed once, flattening without applying pressure gently with a rolling pin circle. Do not apply too much pressure as the stuffing might come out.
- Heat a tawa or a pan and place the rolled out dough.
- When you will find small bubbles forming on the surface, spread a tsp of oil or ghee and flip it over to the other side.
- Spread a little oil on the other side also and cook both sides well until golden brown spots appear.
- Remove from tawa after both the sides are cooked well.
- Serve with curd/raitha/chutneypickles.