Theplas and Parathas are my all time favorite. I never stop making it.. I make them at least 4-5 times a month.
Now this happened sometime back. Before my successful paratha making. When I used to end up in paratha disasters (breaking the edges of rotis with fillings), I take the whole thing and knead again to form a dough ball. And then I roll it back to the normal rotis.
Later I came to know from my friend that potato can also be added while make the chapatti dough as they are added in Batura for making it soft.. and I found this much easier than the traditional potato stuffed parathas. Though I prefer the original ones, sometimes I like to use this cheat recipe.
- Potatoes – 3 big
- Wheat Flour – 1.5 to 2 cups
- Salt – 1/2 tsp
- Oil – 2 tsp + extra for roasting
- Red chili powder – 1 tsp
- Coriander powder – 2 tsp
- Turmeric powder – 1/4 tsp
- Hing – a pinch
- Grated ginger – 1 tbsp
- Garam masala – 1/2 tsp
- Cook the whole potatoes covers till its level of water in cooker for 3-4 whistles.
- And once after the pressure is gone, a knife can be inserted in the middle of the potato.
- If the knife easily goes in and come out, the potato is ready.
- Remove the potatoes from water and allow to cool
- Peel the skin and mash well
- In a bowl take flour and all the ingredients including the mashed potatoes.
- Knead it to form a dough ball. No need to add water.
- (At any point if you feel the dough is very wet, add in 1/4 cup more flour)
- Divide the dough into 10- 12 tiny balls
- Now dust and roll to form flat discs
- Place on a hot griddle and roast both sides well on medium to high flame.
- Drizzle oil on both sides. Repeat this with rest of the batches.
- Serve hot or cold
I like to dip in yogurt and have…It is yum..
Notes: This paratha is super soft and delicious even when it is served in room temperature. Try to consume on the same day itself.
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