Serves 6-8
It is one of the most popular breakfast breads in north Indian households. A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or chutney, but it is best served with pickles and yogurt.
Ingredients
For the dough:
4 cups Whole Wheat flour
½ tsp Salt
1 tsp Carom Seeds, ajwain
¼ cup Vegetable Oil
½ cup or as needed Warm Water
For the filling:
5 medium Potatoes, boiled
1 tbsp Coriander Seeds
1 tsp Black Peppercorn
1 tsp Coriander Powder
1 tsp Dry Mango Powder
½ tsp Cayenne Powder
½ tsp Salt
½ tsp Black Salt(optional)
1 tsp Chaat Masala
Method
Place flour and salt in a big bowl. Add 2 tbsp oil and rub it into the flour. Add warm water, a little at a time and knead into smooth dough. Please note that the dough should be a little soft. Pat about 1 tsp of oil on top of the kneaded dough with your fingers to keep it from drying. Cover with a moist paper towel and keep aside for 15 minutes.
For the filling, dry roast coriander and peppercorn in a small pan and crush it coarsely. Grate potatoes and add crushed coriander seeds, peppercorns, and the rest of the spices. Mix well.
Shape a piece of dough into a smooth ball. With a rolling pin roll it into a six inch round disc dusting it often with dry flour to prevent sticking. Brush the top lightly with oil and sprinkle some dry flour on top of the oil.
Make a ball of the potato filling and place in the center of the disc. To enclose the filling, gather the edges of the dough and pinch tightly at the top to seal.
Flatten the ball gently with the rolling pin shaping it into a flatter disc again.
Dust it with dry flour often while working. Heat a skillet or griddle at high heat for 5 minutes. Place the flattened dough on it and cook till brown spots appear.
Flip the bread and cook the other side for one minute. Smear about 1 tsp of oil around the edges and the center of the bread, pressing gently with a spatula allowing it to puff up. Repeat with the other side till nicely done. Serve with a pat of butter, pickle or yogurt.
It is one of the most popular breakfast breads in north Indian households. A parantha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or chutney, but it is best served with pickles and yogurt.
Ingredients
For the dough:
4 cups Whole Wheat flour
½ tsp Salt
1 tsp Carom Seeds, ajwain
¼ cup Vegetable Oil
½ cup or as needed Warm Water
For the filling:
5 medium Potatoes, boiled
1 tbsp Coriander Seeds
1 tsp Black Peppercorn
1 tsp Coriander Powder
1 tsp Dry Mango Powder
½ tsp Cayenne Powder
½ tsp Salt
½ tsp Black Salt(optional)
1 tsp Chaat Masala
Method
Place flour and salt in a big bowl. Add 2 tbsp oil and rub it into the flour. Add warm water, a little at a time and knead into smooth dough. Please note that the dough should be a little soft. Pat about 1 tsp of oil on top of the kneaded dough with your fingers to keep it from drying. Cover with a moist paper towel and keep aside for 15 minutes.
For the filling, dry roast coriander and peppercorn in a small pan and crush it coarsely. Grate potatoes and add crushed coriander seeds, peppercorns, and the rest of the spices. Mix well.
Shape a piece of dough into a smooth ball. With a rolling pin roll it into a six inch round disc dusting it often with dry flour to prevent sticking. Brush the top lightly with oil and sprinkle some dry flour on top of the oil.
Make a ball of the potato filling and place in the center of the disc. To enclose the filling, gather the edges of the dough and pinch tightly at the top to seal.
Flatten the ball gently with the rolling pin shaping it into a flatter disc again.
Dust it with dry flour often while working. Heat a skillet or griddle at high heat for 5 minutes. Place the flattened dough on it and cook till brown spots appear.
Flip the bread and cook the other side for one minute. Smear about 1 tsp of oil around the edges and the center of the bread, pressing gently with a spatula allowing it to puff up. Repeat with the other side till nicely done. Serve with a pat of butter, pickle or yogurt.
