May 4, 2009

* Potato Parathas *

2 cups whole-wheat flour
2 tbsp chilled butter; or oil
Salt to taste and water as required
For the filling:
4 large potatoes, boiled and mashed well
4 green chilies, chopped
1 tsp ginger paste
1 tbsp coriander leaves, chopped
1/2 tsp amchur powder
1/2 tsp anardana powder
1/2 tsp ajwain, lightly roasted
1/4 tsp kalonji, lightly roasted (optional)
Salt to taste, oil or ghee as required

Seive the flour with the salt, and rub in the cubed
butter or oil. Add water to make a medium soft dough.
Make lemon-size portions, and roll into smooth balls.
Cover with a lightly damp muslin cloth and keep aside
for half-an-hour.
Mash the potatoes properly, and add the chillies, ginger
and coriander leaves. Mix well. Add the amchur, anardana,
ajwain and salt. Mix thoroughly. Divide into the same
number of portions as the dough portions.
Now take a dough portion, pat with your hands into a
small circle, and place the filling on it, cover from
all sides to re-form a smooth ball. Similarly make balls
of the rest of the dough and filling.
Heat a cast-iron tava.
Cover the rolling board with lightly oiled foil. Roll
out the parathas gently with an oiled rolling pin.
Lift the foil and place the paratha on the tava.
Gently remove the foil from the paratha. Brush the
paratha with oil or ghee and cook well on both sides
till done.
Similarly make all the parathas. If you are not serving
them immediately, place them in casserole lined with
thick muslin cloth. This prevents them from becoming
Serve hot with curds or raita, and mango pickle.

Tip: Do not use extra flour while rolling out the
parathas. This prevent the slight charring which occurs
while roasting the parathas. Instead, brush the parathas
lightly with oil as required, while rolling them.

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