Directions

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  1. Mix dry dough ingredients (flour and 1/2 tsp salt).
  2. Make a well in the centre of the flour mix and add oil.
  3. Add warm water a little at a time and knead the dough so it starts to come together. The dough should be soft. You should knead the dough for a good 10-15 minutes.
  4. Cover the dough with a slightly damp cloth and let it rest for 30 minutes.
  5. Boil and mash the potatoes.
  6. Add 1/2 tsp salt, red chilli powder, green chillies, coriander powder, ginger, and coriander leaves to the potatoes and mix well.
  7. Knead the dough again and then make equal sized balls.
  8. Preheat a pan/tawa.
  9. Roll out the dough into a circle. Use dry flour to help reduce the stickiness.
  10. Place a spoonful of filling in the centre. Avoid over-stuffing the paratha otherwise the filling will spill out when you roll it a second time.
  11. Lift the sides of the dough and bring it to the centre to seal the paratha.
  12. Flatten the ball with your hand and then roll it out to flatten into a paratha. Make sure you do this with a light hand so that the filling doesn’t burst out of the dough.
  13. Add some oil on the heated pan and then place the paratha on it. Cook on both sides until the paratha is cooked through.
  14. Serve with spicy or vegetable raita.