- Boiled Potato : 2 nos
- Wheat flour : 2 cups
- Water : 1/2 cup
- Onion : 1 no
- Green Chilies : 2 nos
- Coriander leaves : 1 cup
- Coriander powder : 1 tsp
- Turmeric powder : 1 pinch
- Salt to taste
- Aam chur Powder ( Dry Mango Powder) : 1/2 tsp
- Cumin powder : 1 tsp
- Oil as required
- Ajwain : 2 tsp
Method
Mix Flour, Ajwain, salt and kneed the flour to a soft dough ( Ps: a tsp of oil will make it softer). Cover the dough with a clean wet cotton cloth for half an hour.
Masala
Mash the potato. Ensure that there is no lumps in the mash. In a pan, heat 1 1/2 tsp of oil. Add chopped onions, green chilies and mix it till it turns brown. Add turmeric powder, coriander powder, cumin powder and mix well. Add the mashed potato, coriander leaves and aam chur powder. Add salt to taste. Mix well to form a smooth dough. Remove it from stove and keep aside.
Make small balls out of the potato dough. Make small number of atta / flour dough. flatten the atta ball and push the potato ball into it. Ensure that the potato ball is inside and the atta covers it from all sides to form a larger ball. Press the ball with your hands and then roll them gently to flatten it to form the parantha.
Heat a tava / pan on medium heat. Heat the parantha till it starts to become brown. Turn it upside down and spread a little oil top.
Note 1: Pressing the sides of the parantha while heating it will ensure that the sides are also cooked well
Note 2: Hot water oil, a tsp of milk will make the atta dough softer
Serve hot with Curd, pickle
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