Ingredients:
2 tsp butter
2 cups atta (whole wheat flour)
5 medium size potatoes
Salt to taste
1 tsp chilli powder
2 tbsp chopped corriander leaves
Water
Method:
2 tsp butter
2 cups atta (whole wheat flour)
5 medium size potatoes
Salt to taste
1 tsp chilli powder
2 tbsp chopped corriander leaves
Water
Method:
- Add salt to the atta and mix
- Add water to prepare the dough as one would for chapathis
- Knead the dough for at least 5 minutes and cover the same and set aside for at least 15 minutes. This makes the dough soft and easy to roll out
- Cut the potatoes into half and boil. Add salt to the water.
- Mash the potatoes and add the chilli powder and corriander leaves
- Heat the tava
- Divide the dough into 8 equal sized balls. Similiarly divide the potato mixture into 8 equal sized balls
- Roll out each ball of dough to a diameter of about 5 inches. Place the ball of potato mixture in the middle and bring the corners of the dough together
- Roll this out softly like a normal chapathi
- Roast on both sides until done
- Spread a layer of butter on the paratha
- Serve with curd and pickle
Cooking time:
20-30 minutes
Comments