Parathas are one of the easiest foods you can make to start off your day. It’s a common breakfast/brunch food in Punjab. This list is going to help in making it a staple for you too!
- 2 cups of flour.
- 1 teaspoon of salt.
- 1 cup of water.
- 5 medium sizes potatoes (boiled, then peeled).
- ¼ teaspoon of red chili powder.
- 1 teaspoon of coriander.
- 2 green chilies (thoroughly chopped).
- 1 teaspoon of grated ginger.
- ½ teaspoon of mango powder.
- 2 tablespoons of thoroughly chopped green coriander.
Creating the paratha dough.
- Add 2 cups of flour to a big bowl.
- Add ½ a teaspoon of salt.
- Add ½ a teaspoon of oil.
- Mix the materials in the bowl, and slowly add water (1 cup) to knead the dough.
- After thoroughly kneading the dough, cover the bowl and place it aside for 25 minutes.
Preparing the stuffing.
- Boil 5 medium sized potatoes. Peel off after boiling.
- Mash the potatoes in a separate bowl, by hand or spoon.
- Add ½ teaspoon of salt.
- Add ¼ teaspoon of red chili powder.
- Add 1 teaspoon of coriander.
- Chop up 2 green chilies (to very small pieces) and add to the bowl.
- Add 1 teaspoon of grated ginger.
- Add ¼ teaspoon of mango powder.
- Finely chop 2 tablespoons of green coriander and add to the mix.
- Mix the ingredients into the potatoes with a spoon (forks as more effective). Ensure that the ingredients are well spread into the mashed potatoes.
Making the paratha.
- Remove the cover off the kneaded dough’s bowl. Add some oil to your palms and knead once more.
- Light up a widefrying pan.
- Take a small portion of the dough. Curl into a small ball (equal to a small tomato), and then dust with flower.
- Roll the dough portion, until it is around 25-30 cm in diameter.
- After rolling the portion, add some of the stuffing equal to the amount of the dough portion, to the center of the flattened roll. Do not overstuff.
- After placing the stuffing, lift all sides of the dough portion and close it onto the stuffing. All sides should meet at the top-center.
- The dough with the stuffing inside should look like a large stuffed cupcake.The stuffing should not be visible.
- Flatten the dough with the stuffing inside, to evenly spread the stuffing.
- Dust the result with some flour. It’s going to be slightly thick, so you will need to roll it out a little.
- Make sure that the rolled out portion has the thickness of a thin pizza crust.
- Add some oil to the heated pan.
- Add the portion (now a paratha) to the pan on one side, and repeat the previous steps with another portion.
- For the paratha in the pan, let it roast on one side before switching to another. Ensure that it does not burn.It should be dark yellow at most.
- Flip, and brush oil onto the roasted side.
- Repeat when the second side roasts.
- Increase pan heat to medium, and continue to flip sides until brown roast spots start to appear on the paratha.
- Overall, the final color of the paratha should be golden brown. Take out the paratha after that.
- 1 of the parathas is ready! Now add the 2nd prepared portion to the pan, and create the 3rd portion!
And that’s pretty much it. Don’t forget to serve with some cheese, pickle, or curry. Dips are awesome too, even though parathas on their own are quite tasty!