Ingredients for filling:
potatoes 6-7 (boiled and mashed)
Green chillies - 3 no (minced)
Cilantro leaves chopped – 1 tbsp
Lemon juice – 1 tbsp
Salt – To taste
Ingredients for the dough:
All-purpose flour – ½ cup
Salt – to taste
Oil or ghee – 1 tbsp
Hot water – ¾ cup – 1 cup
Method
- Heat the oil, fry green chillies. Add all other filling ingredients in it. Mix well. Divide the filling into equal parts. Keep aside.
- Mix flour and salt together. Rub in the oil. Add enough water to form stiff dough. Knead until you have smooth dough. Divide into equal parts.
- Roll out for 4” round. Place of the filling on the round and make a smooth ball.
- Roll out gently into big round. Be careful that no filling comes out.
- Roll out all the parathas in a similar manner.
- Heat a griddle over medium heat. Place a parathas in it and cook for 1 minute, until brown spots appear. Turn and cook the other side. Add 2 tsp of ghee and cook for about 1 minute until golden brown.
- Make all the parathas in the same way.
- Serve hot.
The biggest challenge is to keep the potatoe inside the dough - how is that done - you picture shows the ball of potatoe and the next picture is the rolled dough - what exactly happened in between - can you post a video
ReplyDeleteThanks for the question. Here you go
DeleteRoll one ball at a time into a thick small circle.
Now lift the circle in your left hand, and place the potato mash in the centre.
Fold the edges in wards like you do in a dumpling, ensuring that no filling is exposed.
Roll this dumpling so that it becomes a proper round again.
Sprinkle some dry flour on the ball and the board. Place the ball, down, and with your rolling pin, gently press to make a plus sign. This will help ensure that the stuffing is spread evenly all through