Ingredients
for aloo stuffing:
2 extensive estimated potato, bubbled and peeled
1 tsp ginger, ground
¾ tsp kashmiri bean stew powder/lal mirch powder
½ tsp coriander powder/dhaniya powder
salt to taste
¼ tsp garam masala
2 tbsp coriander leaves, finely cleaved
½ tsp aamchur powder/dry mango powder
¼ tsp ajwain seeds/caraway seeds
for chapathi/paratha batter:
1 container entire wheat flour/atta
salt to taste
1 tsp oil or ghee
water as required for plying
¼ container wheat flour for tidying
for cooking paratha:
ghee or oil as required
Methods
Put all the batter making fixings in your nourishment processor with the mixture paddle. You will get a delicate and flexible batter. Put aside and let it rest until the point that we set up the potato stuffing.
In the nourishment processor put every one of the fixings required for the potato stuffing and heartbeat it until the point that everything combines and comes well. Potato ought to be minced.
Separation batter 7-8 medium balls, tidy the floor and roll the balls into little hover with the assistance of a moving pin.
Hold the moved mixture in your palm and place 2-3 tbsp of potato filling in the middle. Utilize your judgment with regards to filling, you ought to have the capacity to close the mixture with filling inside. Squeeze the highest point of the batter to seal it well.
Smooth the mixture daintily with your hands and move it out delicately into 6-8 inch circle. Dont neglect to sprinkle flour before rolling the mixture.
Cook the paratha on a tawa at medium-high warmth. When one side is dark colored, flip the paratha and brush it with oil. Rehash a similar procedure with opposite side as well. Cook well on the two sides till you see brilliant spots. Your paratha is prepared. Top it with margarine and serve hot with pickle or yogurt.
On the off chance that you need to solidify the paratha for later utilize at that point cook them until the point that they are only somewhat under done. Put in a ziploc sack, on the off chance that you have numerous paratha at that point put material paper between every single one of them as this will make it less demanding to take them out when solidified and warm. Dont defrost the paratha, remove them from the cooler and cook on hot tawa until superbly brilliant and fresh for you to eat. I generally make additional group for use amid weekdays.
Video to guide you better