Potatoes- 1 big or 2 medium size
Green chillies -1-2 finely chopped
Cumin seeds - 1 tsp
Coriander leaves -fistful (finely chopped)
Garam masala or Kitchen king masala - 1/2 tsp
Onion - 1 small finely chopped (optional)
Pressure cook potatoes for 3 whistles or until soft.
Peel the skin and mash it well. Add chillies, cumin seeds, garam masala powder,
salt needed, coriander leaves and mix well. Now your stuffing is ready.
Ingredients needed Paratha
Whole wheat flour - 1 cup
Salt -1/4 tsp flat
Oil -2 tsp
Wheat flour for dusting
Oil for cooking the parathas
In a wide bowl, add 1 cup of wheat flour, salt, oil, needed water and prepare a soft, smooth, pliable dough.
Grease your hands with a tsp of oil and knead the dough well.
Cover and keep it aside for 15-20 minutes. Prepare the dough just as you prepare for roti.
Now our paratha dough is ready.
Divide the dough into 5 equal parts and make balls out of it.
Divide the stuffing into 5 lemon sized balls.
Dust a little flour and roll out the dough into a small circle.
Keep a tbsp of stuffing in the center, gather all the corners and seal the dough with the stuffing inside.
Press it down gently to flatten it.
Dust a little four and roll out the flattened dough with the stuffing into a 6-7" circle.
Do not apply too much pressure as the stuffing might come out.
Heat a tawa and place the rolled out dough.
When you will find small bubbles forming on the surface, spread a tsp of oil 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 or chutney or pickles.