- 3 medium potatoes
- 1 tsp salt
- 1 or 2 chillies, finely chopped
- ½ tsp carom seeds
- 1 tsp garam masala
- 1cm piece of ginger, grated
- Handful fresh coriander leaves, chopped
- 1 tsp dried fenugreek leaves
- 500g atta, wholemeal flour
- 1 tsp butter/ghee or vegetable oil
- Boil the potatoes whole with the skin on for about 20 minutes. When soft remove from the water and leave to cool. Peel the potatoes and grate into a large bowl.
- Add all remaining ingredients for the stuffing. Stir together using your hand until the stuffing comes together like dough. Divide into 5 equal sized balls. Try replacing the potatoes with grated raw cauliflower or grated mooli (Indian radish). Make sure you squeeze any excess liquid out of the mooli.
Making the Parantha
- Make the roti dough and make two dough balls. Put some dry flour (atta) on a plate for dusting.
- Roll out each ball of dough so you have 2 thick discs (roti) approx 10cm in diameter, dusting when required to stop them sticking.
- Take one ball of stuffing and put it on one of the rotis and press it down to spread it out a little.
- Place the second roti on top of the first one and squeeze the edges together to seal in the stuffing.
- Flour the stuffed Parantha and begin to roll out again. Carefully flip over when required - be gentle as you want the stuffing to stay inside. Roll out to about 15-20cm in diameter.
Cooking the Parantha
- Place the Parantha flat on the heated thava and leave to cook for a few seconds. (The thava needs to be on a medium heat - if too hot the Parantha will burn.) You will see the colour of the Parantha darken after about 20 seconds.
- Carefully turn it over. Smear butter on the top while the second side is cooking. It should begin to puff up after a few seconds. Turn it over again (there will be a lot of steam).
- Butter the second side and leave it to cook for a few seconds then turn it over again. The Parantha should be a golden brown colour with small brown spots.
- Remove from the tava and place on some kitchen roll. The bread should be nicely crisp with lovely soft spiced potatoes inside.
I love to open up the Parantha so you can see the potatoes inside place a blob of butter inside so it starts to melt with a hot mango pickle and a sweet cup on hot chai....just heavenly.