| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 500 | g | Wheat Flour |
| 1 | ts | Salt |
| 2 | tb | Oil |
| Water to knead the dough | ||
| 500 | g | Potatoes |
| 1/2 | c | Chopped Coriander Leaves |
| 2 | Ground Garlic flakes (up to 3) | |
| 2 | ts | Ground Ginger and Green Chillies |
| Salt to taste | ||
| 2 | ts | Sugar |
| 1 | Lemon ; Juice of | |
| Oil for frying |
INSTRUCTIONS
FILLING Note: I use a scale to get these measurements exactly. For the Dough: Add the oil and salt to the flour. Knead the flour with water to make a soft dough. For the filling: Boil the potatoes, remove skins and grate or mash. Add all the masalas and mix well. For the parathas: Divide dough into 20 round portions. Take each portion of the dough; press to flatten it on the palm. Now put one portion of filling on each and roll into 20 round shaped balls. With a rolling pin, flatten the balls into 1/2" thick Parathas. Grease a cast iron skillet with a little oil, and place on a medium fire. Cook the parathas on the skillet till both sides are light brown. Posted to EAT-L Digest by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on
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