Recipe type: Breakfast
This recipe is sure to tempt you to come back for another serving! Whether served as it is or with a vegetable, this is definitely a delicacy. Mashed potatoes and low fat curds make these Parathas soft and delicious, while soya flour increases its nutritive value by adding protein, iron and zinc.
- For the dough
- ¾ cup whole wheat flour (gehun ka atta)
- ¼ cup soya flour
- ¼ cup boiled and mashed potatoes
- 1½ tbsp low fat curds (dahi)
- salt to taste
- To be mixed into a stuffing
- 2 tbsp roasted fennel seeds (sauf), lightly crushed
- 2 tsp dry red chilli flakes (paprika)
- ½ roasted onion, roughly chopped
- 2 tbsp coriander (dhania) powder, lightly crushed
- 2 tsp dried mango powder (amchur)
- salt to taste
- Other ingredients
- whole wheat flour (gehun ka atta) for rolling
- For the dough:
- Combine all the ingredients in a bowl and knead into soft dough using enough water.
- Divide the dough into 4 equal portions. Keep aside.
- How to proceed:
- Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
- Place one portion of the stuffing mixture in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm. (6") diameter, using whole wheat flour.
- Place the paratha on a non-stick pan. Turn over in a few seconds.
- Cook the other side for a few more seconds.
- Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat with the remaining portions to make 3 more parathas.
- Serve hot.