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- Potato Parantha
Potato Parantha
- By Shweta Arora
- Published February 22nd, 2009
- Indian Breads/Paranthas , Main Course - Veg , Breakfast
- Unrated
Shweta Arora
Once I have heard someone telling that cooking is nothing but just the right combination of salt and spices.
But I really disagree!
If it would have been true then why the same dal serve in you platter daily, tastes different everyday?
Why you always miss your mom and say, "Ma ke haath wali baat nahin hai...!"?
Have you ever noticed when you are in a good mood and enjoying while cooking, you tend to make a tastier food rather than when you are in a bad mood...??
I am my mom's daughter a typical mumma's child..:) as everyone says, so my love for cooking and serving food properly are in my genes, transfered to me by my mom!! I started cooking food because of my mother and my brother.
As my mom cooks very well and my brother is fond of eating varieties. And now my son, whenever he goes to visit them in vacations, he enjoys his Mamu's company coz he makes him enjoy in all the way.... movies, parties, malls and top of them.. good food at various joints.
Once my son comes back to home, he insisits 'Ma, I want to have this and that... which I had there...'. and all this makes me to cook and serve him whatever he wants....
Ingredients
1 Large boiled Potato, mashed
1 small Onion.finely chopped
2 tsp Coriander leaves, finely chopped
1" peice Ginger, grated
1 green Chilies, finely chopped
Salt to taste
Garam masala to taste
oil to cook , 1 tsp.
whole-wheat flour (atta) dough, as you would do for any parantha/roti.
Method
In a Bowl Place Mashed Potatoes.
Add all
Take a small ball of dough. Flatten the dough and roll it with a rolling pin.
Make medium sized chapatti. Put a spoon full of filling on the chapatti and cover it from the sides so as to seal it properly.
Now roll it into a round parantha and take care the stuffing should not come out.
On a preheated tawa (flat griddle plate), cook the parantha from one side, turn the side and cook from both the sides.
Brush the side with oil and turn the parantha, shallow fry till golden brown and crisp.
Serve allo parantha hot with yogurt (curd), butter and pickles.
