Makes up to 6 parathas. The parathas can be eaten on their own or with yoghurt or Indian sweet or savoury pickles. Add a half teaspoon mixture of salt and ground cumin to the yoghurt for an added taste. There are many variations to the parathas, including radish(મૂળા) parathas. See below.
For the Dough
- 200 g Whole wheat flour
- 2 tbsp Vegetable oil
- half cup water as required. room temperature
- 2 tbsp Dry wheat flour To help in rolling (અટામણ)
For the Filling
- 200 g steamed potatoes peeled and smashed
- 2-3 tsp green chillis and ginger ground to paste
- 1 tsp Salt
- 1 tsp cumin seeds
- 1 tsp Sesame seeds
- 1 tsp garam masal optional
- 1 tsp turmeric powder
- Half lemon juice to taste
- Half tsp caster/fine sugar
- 1 tbsp Fresh coriander finely chopped
- Rolling board and pin આદણી વેલણ
- Flat frying pan
- Oil for shallow frying
- Always make dough at least an hour in advance.
- Rub oil evenly into the flour.
- Add 2/3rd of water. Mix quickly and knead. Add more water if required, to make a soft malleable dough. Smear some oil in the palm and knead further for a few minutes. Cover tightly and keep aside until required.
- Combine all the ingredients of the stuffing. Taste the result. It should be sharp, tangy and slightly sweet.
- Smear some oil on the palms and divide the stuffing into little balls of 2” diameter. The stuffing should be quite firm. If it is difficult to form the balls between the palms, then mix in a couple of teaspoons of fine corn flour and keep aside to harden. Adjust the seasoning accordingly.
- Use about 2” ball of the flour dough dipped in the dry flour and using the palm of one hand and the fingers of the other, press the dough into a flat disc of about 4” making the edges thinner than the middle.
- Place the filling in the middle of this disc and slowly bring together the edges of the dough to completely cover the filling. Ensure that the dough forms an even layer around the filling without any lumps.
- Softly roll this between your palms and flatten it lightly, such that sealed edge remains underneath.
- With the help of the dry flour carefully roll this ball into a paratha of about 6-7” in diameter.
- Heat up the frying pan and place the sealed side of the paratha onto the hot griddle.
- Let the first side seal and turn over and seal the second side. Sprinkle about one teaspoonful of oil on the sealed side and turn over. Repeat on the other side. Cook until a brown crispy paratha is made.
- Eat hot with plain yogurt or yogurt chutney.
VARIATIONS TO STUFFED PARATHAS • Replace the potato filling with the kachori filling. • Replace half the potatoes with well washed but dry raw minced cauliflower. Add extra salt and spices for the cauliflower. • You can make radish (white mooli) Parathas too. As radishes release a lot of water, these parathas are made a bit differently. Put all the dry spices except the lemon juice, and the chilli/ginger paste in the flour. Pour in the oil and mix well. In a separate container, peel and grate the radishes. Sprinkle one teaspoonful of salt and keep aside for 10 minutes. Now tightly squeeze out all the water from the radishes and add the squeezed radishes to the flour mix. Initially do not add any water, but just mix and knead all the ingredients together. If you are not making the parathas straight away then leave the mixture as is. Just before making, check to see if the dough is too dry and crumbly, then only add either a spoonful of yogurt or a little water to combine the ingredients to form firm dough. Divide into balls of about 3” diameter and then using the dry plain flour roll each paratha out and cook in the griddle as before until golden brown. • Stuffed parathas can be made from most left over dry curries.