"A famous mouthwatering north Indian breakfast made up of whole wheat dough with a stuffing of potato and onion with a addition of Indian spices then shallow fried to crisp."
| Servings | Prep Time |
| 2 People | 15 minutes |
| Cook Time |
| 15-20 minutes |
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"A famous mouthwatering north Indian breakfast made up of whole wheat dough with a stuffing of potato and onion with a addition of Indian spices then shallow fried to crisp."
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Ingredients
For Dough
- 2 cup Whole Wheat Flour/ Aata
- 1 tsp Salt (Or as per taste)
- 1 cup Water (Approx.)
For Filling
- 2 medium Potato (Boiled and mashed)
- 1 Large onion (Roughly Chopped)
- 4-5 nos Green Chili (Roughly Chopped)
- 1 tsp Dry roasted Cumin/ Bhuna Jeera
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Black Salt
- 1 tsp Salt (Or as per taste)
- 1 tsp Red Chili Powder
- 1 tsp Pickle Masala (Optional)
For paratha
- To Fry Ghee (Shallow Fry)
- 0.5 cup Whole Wheat Flour/ Aata (For Rolling and dusting)
Servings: People
Instructions
For Dough
- Take aata and salt in a wide bowl. Gradually add water (You may not need to use full 1 cup of water or you may also need more than one cup) to make a soft dough. Knead well keep punching and make a soft dough. Cover and keep aside.
For Filling
- Take boiled and mashed potato, chopped onion, chopped green chili, bhuna jeera powder, hing, black salt, salt, red chili powder and pickle masala in a wide bowl and mix well to smooth. Keep aside.
For Paratha
- Heat a tawa on high flame.
- Meanwhile make 6 equal sized balls out of the dough, cover and keep aside.
- Take one ball and roll in aata. Flatten up to 5-6 inch diameter with the help of rolling pin (Belan).
- Apply 1 tsp ghee in center and place approximate 2-3 tbsp of filling in center.
- Fold it again to a ball shape. Flatten a bit and roll again up to 7-8 inch diameter disc.
- Place on a heated tawa. When its upper side looks cooked, flip it.
- Apply 2 tsp ghee and spread well. Flip it again. Same way fry the paratha both side until golden brown in color. Make others same way.
- Top with some butter (optional). Serve hot with pickle, chutney or curd.
Recipe Notes
- Roll in or dust dry aata while rolling paratha if feels sticky.
- Use the stuffing only when it cools completely otherwise paratha might break and sticky.
- If serving to kids adjust salt and chili as per their tolerance.
- Vegan can use vegetable shortening or oil instead of ghee.
- See more Indian Bread Recipe here.
"Be Vegetarian Be Happy"
"Live and Let Live"
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