Prep time: 10 Minutes Cooking time: 1 hour Serves: 4
Ingredients:
Potato Stuffing:
1½ kg Red Potatoes
1 cup Onions Very Finely Diced
1 Dry Red Chilli
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
2 tbsp Ginger Paste
1 tbsp Green Chilli Paste
3½ tbsp Sugar
1½ tsp Taj Laving Masala
½ Juice of Lime
5 tbsp Coriander Finely Chopped
2 tbsp Oil
Salt to taste
Paratha Flour:
3 Cups Wheat Flour
4 tbsp Oil
½ tsp Pepper
½ tsp Salt
Lukewarm Water
Ghee-oil for frying*
Method:
Peel, wash and steam the potatoes, mash them, and set aside.
Heat the oil in a pan. Add the dry red chilli, cumin seed, asafoetida, onions, and sauté until soft.
Add the ginger paste, green chilli paste, taj laving masala, ½ tsp salt, and 1 tsp sugar, sauté for a minute, and cool for 5 minutes.
Discard the dry red chilli and add the onions, lime juice, coriander leaves, salt, and sugar to the mashed potatoes. Mix well and taste if necessary to adjust the heat, as it has to be spicy.
Take 125 grams of the filling in your hand, make round balls, and set them aside.
Add the flour, salt, black pepper, and oil to a bowl. Mix well until the oil has been combined with the flour.
Pour 1 cup of lukewarm water slowly and knead well until the dough is soft; if you need more water, use ¼ of a cup. The dough should be smooth and firm.
Leave the dough for 10 to 20 minutes. Make a round ball of dough about 2¼ inches.
With a rolling pin, roll out the dough about halfway. Then, put the stuffing ball in the middle, fold the dough over, and pinch out the excess dough.
Pat it in the flour and roll it out slowly; don't press it too hard in one place; otherwise, the stuffing will come out.
Heat a pan on a medium-low flame. Place the paratha on the pan and flip after a minute.
Drizzle 1½ tablespoons of ghee oil around the paratha and cook for a minute, ensuring the ghee oil is spread over the paratha as well.
Flip the paratha over and cook for a further minute until you see some brown spots, as in the picture below.
* To make Ghee-oil use ½ cup of oil and mix it with ⅛ cup of Ghee (purified butter).
Serve hot with pickled lemons or yoghurt
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