Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 2 cups wheat flour
- 4-5 boiled potatoes
- 2 onions, grate
- 1/4 bowl
- coriander leaves 1 tbsp ginger garlic paste1 tsp green
- chilli paste 1 tbsp red
- chilli powder 1 tsp coriander cumin powder
- 1/4 tsp turmeric
- 2 sachets Ghee / oil frying pan for frying Maggi masala
- salt to taste
- 3 tablespoons oil
- In a mixing bowl, combine flour, 3 tablespoons oil, and salt to taste. You will knead a fine soft dough after gradually adding water.
- Apply some oil to the dough and cover it for 15 minutes.
- Mash the potatoes in a separate large bowl to make the stuffing. Then combine the potatoes with the onion, ginger garlic paste, green chili paste, coriander leaves, turmeric, red chili powder, coriander powder, Maggi masala, and 1/2 teaspoon salt.
- Make equal amounts of the stuffing mixture into balls. After that, knead the dough thoroughly again. As many dough balls as there are stuffing balls, make them.
- Now, take a ball of dough, sprinkle it with a little dry flour, i.e. Palthan, and roll it with light hands. - Roll the roti out as thinly as possible.
- Then, by placing a dough ball in the center of the roti, it will be packed by folding from all sides. If desired, remove the excess flour. The prepared dough will stick if you press it with your palm.
- We'll roll it with light hands after applying a little paltan to it. Maintain a medium flame on the tawa. Apply ghee or oil to it. Place the rolled paratha on the pan after that.
- Flip the paratha after it has cooked for a while. Now brush the other side with oil or ghee and bake the paratha thoroughly. Make parathas with the remaining dough in the same manner.
- Eat and serve the parathas with curd and pickle.
Amount Per Serving Calories 590Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 17mgSodium 294mgCarbohydrates 89gFiber 6gSugar 4gProtein 11g