Who doesn't like the traditional alu ka Paratha!!! Boiled and mashed potatoes are combined with the essential masala to create this utterly delicious Paratha. Using whole wheat flour instead of plain flour or Maida makes this Paratha healthy and tasty. You can use oil to fry the parathas but for those of you who wants to experience typical Punjabi paratha, adding a dollop of ghee while frying it. It tastes great with mango chutney, plain yogurt and achar....
1 1/2 cups whole-wheat flour
1/2 cup water (Use more if needed)
Pinch of salt
2 -3 medium potatoes (boiled and mashed)
1 medium onion (finely chopped)
1/2 teaspoon salt (or to taste)
1 teaspoon cumin
1 tsp chili powder/or chili flakes
½ tsp chat masala (optional)
1 tsp dried fenugreek leaves
1 green chili (chopped)
2 -3 tablespoons chopped fresh coriander
1/2 teaspoon dhaniya powder
Other ingredients needed:
1/4 cup whole-wheat flour for rolling
Oil/ghee to cook
For the Dough
Combine all the ingredients and knead into a soft, smooth dough using enough water. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes. You can adjust the spices as per your taste at this stage.
Divide the dough in to 5 equal parts. Roll out one portion of the dough into a circle 3" diameter using whole wheat flour. Place one portion of the potato stuffing in the center of the circle. Bring together all the sides in the center and seal tightly.. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the parathas. Place the paratha on a hot tava (griddle), after a few seconds you will see it getting puffed in different places, flip it over. After a few seconds, spread 1 teaspoon of oil or ghee on the paratha and flip the paratha again and lightly press the puffed areas with a spatula. Flip again and cook again until it turns golden-brown on both sides. Serve it hot with plain yogurt chutney or pickle of your choice.