Wow one more use of potatoes loved by every one. In fact my one year grand child asks for this all the time. This is a universal favorite for all age groups from one year onward. Obviously, you might want to skip the Serrano peppers and the chili powder if you are going to make it for children. This is a dish that you can eat any time of the day. The trick is to mash the potatoes well to stuff in the parantha, so it does not tear. You can be generous with the ghee or oil, it definitely will taste better with more ghee but I am keeping my promise of adding healthy recipes with less oil.
The best paranthas I have had is when my mom cooked them. Her paranthas would just melt in the mouth. She was famous for her paranthas. She is not with us any more but the taste is still in my mouth.
Ingredients
- For the Dough
Instructions
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Take the flour in a bowl.
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Add the oil and water to it.
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Knead it well and make a dough. Let this rest while you prepare the filling.
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Take the potatoes in a bowl add the onion, cilantro, Serrano peppers and all the dry spices.
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Mix all the ingredients well and keep mashing it.
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Take a small ball of the dough and roll it a little thick and spread a tspn ghee or oil on it.
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Place a little ball of the potato mix on it.
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Fold it from all sides, with potato mix inside.
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Now you have a kind of a dumpling with potato inside.
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Sprinkle some dry flour on it so it does not stick to the rolling pin.
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Roll this with the rolling pin again.
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Turn the heat on at medium high and place a pan. Place this rolled parantha on the heated pan.
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After a couple of minutes, flip the side.
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After another couple of minutes flip it again and spread about couple of tspn of ghee/oil on that side.
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Flip it again, the ghee side down and let it cook.
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When both the sides are cooked.
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Take it out on a plate and serve it with a dollop of butter.
