- Potatoes – 400gms(4 Medium Sized)
- Coriander(Chopped) – 3tbsps
- Onion – 1
- Carom Seeds(Ajwain) – 1/2tsp
- Salt To Taste
- Whole Wheat Flour – 1 Cup
- Water 1/2 Cup
Wash Potatoes and cook them by adding little salt in a pressure cooker. Peel and mash them with a masher. You can mash with the back of a tumbler too. Mash the potatoes when they are hot so that there won’t be any lumps. Wash and finely chop the coriander. Wash and finely chop the green chillies—you can even coarsely grind them in a mixie. Peel onion and finely chop it and keep aside.
Take the finely mashed potatoes and add chopped onions, chopped coriander, chopped green chillies, salt carom seeds and mix well. Mix with hand so that it gets properly mixed. Take this in a bowl and keep aside.
Take one cup of whole wheat flour and add a pinch salt. Now add half cup of water and prepare the dough by kneading properly. We should get a soft but not sticky dough. Keep this covered in a bowl aside for at least half an hour.
Heat an iron tawa. Divide the dough into six equal portions. Similarly divide the stuffing also into equal portions. The size of the dough ball and the stuffing ball should be same. Now take a ball and flatten it. Coat this with dry flour and start rolling. Roll it to a size of a puri. Roll all the six rounds and keep aside. Take one puri at a time and place the stuffing ball in the centre of the puri. Draw the edges and cover the stuffing with the dough. Make similarly the other five rounds. Flatten them by pressing a little bit and keep them aside for five minutes. By doing this our stuffing doesn’t come out while rolling our parathas. So keep them aside for five minutes. Take a flattened ball and start rolling. Take a ball and see that the folded portion is on the top. Coat this with dry flour. Keep the folded portion upside and start rolling. When this is of a puri size coat again with dry flour and roll it to the required size. When rolled the paratha should not be too thick or too thin. Now when the tawa is hot place this rolled paratha on it and shallow fry. When slightly lifted we should see brown spots below. Similarly we should see bubbles on the top portion. Then turn it. Slightly press with the flat laddle and fry. Again slightly lift it and see whether there are brown spots on the bottom side. Then turn it again. Now both the sides got cooked. So add half a teaspoon of oil and spread it with the flat ladle. Then turn it. Again on the other side also smear half a teaspoon of oil and fry. Like this fry all the parathas. Do not keep them one above the other, they get stuck. So keep them separately or as shown in the movie clip. Serve hot with cucumber raita and mixed vegetable pickle.
Mash the potatoes when they are hot. Hot potatoes when mashed do not leave any lumps. It becomes a fine& smooth paste. With lumps if you prepare the stuffing and roll the parathas, they get teared. So ensure that you mash the potatoes while they are still hot. Avoid putting them into a mixie. After stuffing the small puri rounds with the stuffing, close it and keep aside for five minutes. When the parathas are rolled after five minutes the stuffing will not come out and while rolling the paratha the stuffing evenly spreads on the entire paratha.
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