- 1 cup whole-wheat flour
- 1/2 cup water (Use more as needed)
- Pinch of salt
- Potato Filling
- 2 medium potatoes
- 1/4 teaspoon salt
- 1/4 teaspoon cumin seeds
- 1 teaspoon chopped green peppers
- 2 tablespoons chopped cilantro (green coriander)
- 1/2 teaspoon garam masala (optional)
- 1/2 teaspoon amchoor powder (optional)
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
In a bowl, mix the flour, salt and water. Mix well until it forms to soft dough (if needed add little more water). Knead the dough for a few minutes on a lightly greased surface so the dough does not stick to your hands. The dough should be very smooth and soft. Set the dough aside and cover. Let the dough rest for at least ten minutes before you start rolling the parathas.
Boil 2 medium potatoes. The potatoes should be firm. After the potatoes are cold enough to handle, take off the skin and mash the potatoes. Add the chopped green chilies, chopped cilantro, cumin seeds and salt. Mix well.
At this time adjust salt pepper to your taste. The potato mixture should be about 1 1/2 cups.
Next divide the dough and potato mixture into 6 equal parts. The filling balls should be about 1 1/2 times the size of whole-wheat dough balls.
Roll the dough into about 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges together and make into a ball. Fill all 6 parathas and let them sit aside for 3 to 4 minutes before you start rolling them.
Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
Take one filled ball and roll the ball in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter. Place the Paratha over the skillet. You will see the color change and the paratha will puff in different places. Turn the paratha over. The paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil and spread with a spatula. Flip the paratha and lightly press the puffed areas of the paratha with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Cool the parathas on a wire rack so they don’t get soggy.
Try substituting the chopped cilantro with 1 cup of finely chopped fresh spinach or 1/4 cup finely chopped fresh mint leaves and add to the potato mixture. You can use a variety of herbs in this recipe. Make sure to take out all excess water when adding your choice of fresh herbs.
Parathas can be served with tomato chutney, plain yogurt, mattar paneer, and Indian spicy pickles.
Try folding with cheese and sliced tomatoes and eat like a quesadilla.
Parathas can be kept for 2 days outside and 5-6 days in the refrigerator. Heat on a skillet or toaster oven before serving.
After boiling, do not cool the potatoes under running water as this will cause the potatoes will absorb the extra water and get soft.