This Paratha is an all time favourite of my family. Be it breakfast, lunch or dinner, they always welcome this. This time, I have combined it with Tomato Chettinad Chutney and curds.
Ingredients
Whole wheat flour - 2 cups
Gingely oil - 2 tsps
Salt to taste
Knead the above mentioned ingredients to a soft pliable dough and allow to rest for minimum 3 hours, to get super soft parathas.
For the filling
Pressure cooked peeled potatoes - 5
Green chillies - 2, coarsely pulsed
Chilli powder - 1 tsp
Corinder powder - 1tsp
Jeera powder - 1 tsp
Fresh chopped coriander leaves - handful
Salt to taste
Cooking oil + ghee - 5-6 tbsps
Recipe Cuisine: North Indian; Category: Breakfast/Lunch/Dinner
Prep time: 20 mts; Cooking time: 50 mts
Yields 10 parathas
I always peel and pressure cook the potatoes, this makes it easier for me to mash them, without touching them, when they are hot, to peel the skin.
All spices, salt and coriander leaves added.
Knead the filling to a soft dough, which should be pliable, with no lumps.
Shape the chapathi dough into 10 balls. Take one, shape it like a basket (kozhukkattai choppu), and keep the filling.
Close the choppu, everytime you close it, it should overlap the previous one, so that the filling will be fully covered.
Pat it to a flat one, keep it to roll.
First, cook the parathas dry on both the sides on a hot tava, keeping the flame low.
I mixed 3tbsps cooking oil and 3 tbsps ghee to cook them. Drizzle 1/2 tsp on both sides.
Allow it to become golden and well cooked.
Serve with Tomato Chettinad Chutney (which will follow) and curds.
* we can add little bit chilli powder and some jeera while kneading the dough, which makes it more flavorful
This post first appeared in www.malpatskitchen.com
Categories: Rotis & Stuffed Parathas
Yum!the parathas look awesome! It is a,full meal itself! Nicely given (V)
ReplyDeleteLooks awesome ! Will make it for breakfast. I love it with mango pickles and curd.
ReplyDelete