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Stuffed Paratas

Madhuri.Dixit's picture
Ingredients
  Potatoes 2 , sliced
  Salt 1 1⁄2 Teaspoon
  Green chilies 2 , chopped
  Crushed red chilies 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Mango powder 2 Teaspoon
  Chopped fresh coriander 1 Tablespoon
  Flour 2 Tablespoon (For Dusting)
  Melted ghee 6 Tablespoon
For parata dough
  Chapati flour 12 Ounce (375 Gram)
  Salt 1 Teaspoon
  Water 1 Cup (16 tbs) (To Form A Soft Dough)
Directions

Boil the potatoes until soft.
Drain, then mash with the salt, chillies, chilli powder, mango powder and coriander.
Set aside.
To make the dough, sift the flour and salt into a bowl, make a well in the centre.
Gradually add water, mixing it in with your fingers, to make a soft dough.
Knead it on a flat surface, using your knuckles.
Leave to stand for 10-15 minutes.
Break off balls slightly smaller than a tennis ball and make them into flat, round shapes, using the palm of your hand.
On a lightly floured surface, roll the shapes out to about 15 cm (6 inches).
Put about a tablespoonful of the potato mixture into each parata and bring the edges together into the middle to make a round ball.
Gently flatten it, then roll out to about a 25 cm (10 inch) round.
Dust the parata with flour, if necessary.
Heat a thawa or flat griddle until it begins to steam.
Gently lift each parata on to the thawa, pouring 1 teaspoon of ghee on top.
With a flat spoon or a spatula, turn each parata over and fry it, slowly moving it about.
Pour over another teaspoon of ghee and turn over again.
Fry for a further 30 seconds, remove and serve with mango chutney, if liked.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Browned
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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