Cooking Time 25 minutes
This parantha is really one of our fav parantha. I just love the aroma it gives when you shallow fry it.
It is very popular breakfast recipe which goes well with pickles and curd.
- Wheat Flour 1 Cup
- Ghee/oil 1 tbsp
- Potatoes 3 Boiled and mashed
- Onion 2(Chopped finely)
- Green Chilies 1 finely chopped
- Garam masala powder 1/2 tsp
- red chili powder 1/2 tsp
- salt to taste
- oil or ghee for frying the parathas
- Pomegranate Seeds 1 tsp
- Finely Chopped Coriander Leaves 1 tbsp
- mix the flour with the salt.
- add the ghee and some water.
- begin to knead the dough.
- add some more water and knead to a smooth and soft dough.
- punch the dough while kneading.
- cover and keep aside the dough for 15-20 minutes.
- As the dough is resting we prepare the filling.
- Peel and mash potatoes
- Chop the onions ,coriander leaves & green chilies.
- mix them together and keep aside.
- make medium sized balls from the dough.
- take a ball and roll into 3-4 inch diameter disc on a dusted board.
- add the mixture in the center.
- sprinkle one or two pinch of garam masala powder, red chili powder and salt.
- bring together all the edges of the dough.
- join them in the center and press downwards.
- sprinkle some more flour and roll into a paratha of about 6-8 inches in diameter.
- fry the parantha on a hot tava or frying pan drizzling about 1 or 2 tsp of ghee or oil on both sides till the paratha is evenly cooked and browned.
- serve parantha hot with some curd, butter, chutney, pickle or a side vegetable dish.
- The onions have to be finely chopped. if not, then you won’t be able to roll the parathas.
- Another variation which changes the flavor completely is adding ajwain or carom seeds. sometimes i add these to the paranthas. just sprinkle a pinch or two on top of the onions whilst sprinkling the garam masala etc.
- For a tangy taste, sprinkle some amchur powder or chaat masala on the onions.