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Add a photoWhole wheat flour flatbread stuffed with a potato filling that has a kiss of fennel.
Ингредиенты
- 2 large Russet Potatoes ( boil, peel and mash / grate)
- 2-3 Green Chilies
- 1 tsp Fennel seeds / Badishep
- Ginger, a small knob (grated, 1 tsp or a little more)
- Salt to taste
- 1- 1.25 tsp Cumin Powder
- 1-1.25 tsp Coriander Powder
- 1 tsp Garam Masala
- 1-2 tsp Lemon juice ( I used the ready to use and used about 2 big squirts- please adjust sourness to taste)
- Salt, to taste
- 2 hefty pinches Kasuri Methi
- 2 Tbsp Cilantro, finely chopped
- Butter /Ghee
- Dough for cover
- 2 cups Whole Wheat flour ( Atta)
- dash of salt
- 1- 1.5 tsp Bishop's weed /Ajwain
- Water
Инструкции
- Make the dough. If using a food processor, add the dough, salt, ajwain to the bowl and set it on the 'dough' setting. Slowly add water thru the feed tube and make a soft and pliable dough.
- If you are making a dough without a food processor, place the dough, salt and ajwain in a mixing bowl and make a well in the center, slowly add water and knead into a soft and supple dough ball.
- Cover and set aside.
- Make the stuffing.
- Grind the green chilies, ginger root and fennel seeds with a pinch of salt to make a paste.
- Add the paste to the mashed potatoes along with the rest of the spices mentioned above (up to cilantro) and mix well.
- Taste and check for flavor and salt. Add salt or spice if required.
- Set the griddle on Medium- High and prepare to make parathas.
- there are two ways you can make these Parathas.
- Method 1. Take a lemon sized ball of dough and roll it out into a 4 inch flat-bread, add a heaping of the potato mixture ( roughly the same size as that of the dough).
- Pull up the sides of the dough and close them around the potato mixture. Remove any excess dough on top and flatten it, like a patty. Dust with flour and roll out a flat bread about 6 inch in diameter.
- Transfer this paratha to the hot griddle and shallow fry in ghee/ butter or oil until golden brown spots appear on both sides.
- Do not skip the ghee/ butter or oil.
- Method 2. - simpler, IHO.
- Take 2 key lime sized balls of dough. dust with flour and roll out circles ( 4 inch diameter).
- Dust with bit of flour and take one circle, place potato mixture on it and spread it out, ever so gently,now place the second rolled out circle on top.
- Seal the edges, firmly with your fingers and sprinkle some flour on top and roll the paratha, gently.This will ensure that the potato mixture spreads out evenly
- Transfer to a hot griddle and shallow fry in ghee/ butter or oil.
- Serve hot with pickles/ yogurt.
- *NOTES:
- - I prefer the second method, though slightly labor intensive. This ensures that the outer cover is thin and the filling spreads evenly (this sometimes is a problem with method 1, I am left with just dough in the middle and the mixture spreads to the outer ends.)
- - Method 2 is also useful when the potato mixture is very soft - this is seen when a particular variety is very soft and pasty ( ex. red potatoes)
- - This is a very forgiving recipe, you need not measure the spices , you can eyeball- as long as it is a reasonable amount, and still get delicious results.
- - Sneaky Mom tip: I add a pat of butter in the potato filling and then cover it up and roll it in t a paratha for my son. This keeps the paratha super soft - specially in lunch boxes, and adds to the taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 6 servings | |
| Calories 245 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.45g | 1% |
| Saturated Fat -0.28g | -1% |
| Trans Fat 0.0g | |
| Cholesterol -2mg | -1% |
| Sodium 63mg | 3% |
| Potassium 747mg | 21% |
| Total Carbs 54.94g | 15% |
| Dietary Fiber 7.0g | 23% |
| Sugars 1.71g | 1% |
| Protein 8.78g | 14% |
