| 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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