Apart from being a household start and breakfast option for Delhiites, paranthas are also a street specialty. From a plain salt base to stuffed options, this Indian bread is can be both an accompaniment or a main.
Ingredients
For Dough
- Wheat Flour / Atta - 2 Cups
- Salt - 1 Tsp
- Ghee - 1/2 Tbsp
- Water - 1 Cup a little more than 1
For Filling
- Boiled Potatoes / Aloo - 3
- Salt - 1.5 Tsp
- Green Chillies - 6
- Red Chilli Powder - 1 Tsp
- Dry Mango Powder / Amchur - 1/2 Tsp
- Garam Masala - 1/2 Tsp
- Cumin Powder - 1 Tsp
- Dhaniya / Cilantro - 5 Tbsp
- Oil to Shallow fry.
Instructions
Dough Prep
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In a bowl, add Wheat flour and Salt. Mix well.
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Add Ghee and mix.
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Now add water and knead for 4 to 5 mins till the dough is kneaded properly and is soft.
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Keep Aside
Aloo Filling
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In a bowl add potatoes and mash them.
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Now add all the spices and cilantro.
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Mix well keep aside
Paratha
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Take a medium sized ball from the dough. Apply the dry flour on properly so that it doesn't stick when rolling.
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Now roll it into a medium sized thick disc.
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Take about 4 Tbsp of potato filling and put it on the center of the dough disk.
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Lift it and start joining the edges together to seal it into a ball.
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Flatten it between your hands and the apply dry flour on both sides.
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Roll it into a medium thin disc. The paratha disc should not be too thick otherwise it will not cook properly.
Parathe wali Gali Style
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Take enough oil to in a frying pan or Kadai (wok) to shallow fry the Paratha.
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Heat it to 380 F to 400 F.
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After the Oil is heated, add the Paratha to the oil and fry for few minutes.
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Then turn the paratha and fry again for few minutes. You need to fry till its golden brown on both sides.
Credits:dhabastyle.com
