Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Course: main | Servings: 6
Difficulty level: easy
Ingredients
For the dough
- 216 g Atta, wheat
- 1.2 g Salt
For the filling
- 150 g Potato, boiled and mashed
- 2.4 g Salt
- 3 g Green chillies, finely chopped
- 1.5 g Dried chillies, powdered
Instructions:
For the dough
- Add atta and salt in a large mixing bowl. Mix well
- Add water gradually, and knead well to a soft, elastic dough. This allows for liberal stuffing of the paratha. Rest dough for 10-15 mins.
For the filling
- Add mashed potatoes, salt, chopped green chillies and red chilli powder to a mixing bowl. Mix well, using a spatula or your hands. Divide filling into 6 equal portions.
To make the paratha
- Divide the rested dough into 6 equal portions. Form each portion into a ball.
- Dust a board of flat surface with dry flour. Flatten a dough ball using your hands into a 6-in disk, and place a filling ball into its center. Wrap the dough around the filling and flatten.
- Dust the filled dough with dry atta, and roll out into a circle, ~9-in in diameter
To cook the paratha
- Heat a tawa or cast iron griddle over medium-high heat until hot.
- Place the paratha on the hot griddle and turn the heat to medium-low. Cook on one side for 50-60 seconds. Flip using a spatula or tongs, and cook on the other side for 35-40 seconds
- Using the back of a spoon, spread 1/2 tsp of oil on the partly cooked paratha. Flip and cook on medium-high heat, using a paratha presser or spatula until golden-brown
- Repeat the oil application on the other side, flip and cook until golden brown
Serving instructions
- Serve hot, with butter, chutney / pickle and yogurt / raita of your choice
Nutrition (Per Serving)
Calories: 185 kcal | Protein: 4.2 g | Carbohydrates: 26.9 g | Fat: 6.6 g | Fiber: 4.6 g