Gingery Potato Paratha

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Average: 4.8 (4 votes)
18 Paratha

Give me a potato paratha with some mango pickle and yoghurt and I am a happy woman. Pretty much any type of paratha--and believe me there are many types--can bring a smile to my face. The crunch of toasted bread with the yummy, soft, spicy, center is too good for me to resist.

For dough:
3 cups chapatti flour (you could also use 1 cup whole wheat flour and 1 cup white)
1/4 teaspoon salt
2 1/4 cups warm water

For filling:
6 medium sized potatoes
1 1/4 teaspoon salt
1/4 teaspoon turmeric
1/8 teaspoon hing
1 1/4 teaspoon roasted ground cumin
1 teaspoon finely grated ginger
3 Tablespoon finely chopped cilantro
Ghee or oil for cooking

1. Place the potatoes in a pot, fully covering them with water. Boil until they are soft and cooked all the way through. Let cool to a temperature where you can comfortably handle them.

2. In a bowl, combine the flour and salt. Slowly combine the warm water until a soft dough forms. Use as much or as little of the water as is needed to make as soft, pliable dough. Cover the dough bowl with a dish towel and set aside for at least 10 minutes.

3. Meanwhile, peel the skin off the boiled potatoes and mash them. In a small pan roast some cumin until it is fragrant and slightly brown, then grind it in your spice/coffee grinder. Add the cumin, salt, turmeric, hing, ginger and cilantro to the potatoes, and mix well.

4. Divide the potato filling into 18 equal sized balls and set aside. Divide the dough in half and divide one of the halves into nine even balls. Roll one of the balls into a small circle, using flour to prevent sticking, and place one of the potato balls in the center of the circle. Gather up the circle of dough to the top of the potato ball and squeeze together to seal. Set the dough encircled potato ball aside and do the same with the next eight potato-and-dough balls until all the balls are combined.

5. Starting with the first potato dough parcel, roll out into a largish flat round using as much flour as needed to prevent sticking.

6. Heat a nonstick frying pan or a tava on medium heat until hot. Place the rolled out paratha, gathered side down onto the frying pan and let cook for about one minute. Turn over the paratha and let cook for another minute, brush ghee or oil on top before flipping again. Cook a little longer, applying gentle pressure with your spatula until the bottom side is brown. Brush more ghee on the top of the paratha and flip again, once more applying gentle pressure to brown the bottom of the paratha. (Each side of the paratha is cooked twice.) Repeat until all the dough and potato filling is used up.

Hints: if your paratha are browning before cooking thoroughly, turn down your heat a bit.
Paratha can be served hot with pickle and yoghurt, or with some type of subji.



My husband cooked today some of the recipes from this homepage and I really loved the Potato Paratha! It takes a bit more time to make them (at least the first time you prepare them) but it is worth it!

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