This is how to make potato paratha - a shallow, fried, Indian bread stuffed with a tasty potato mixture. This is good for a kid’s tiffin box. Serve potato paratha hot with curd, pickle, and green chutney.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Let cool 10 minutes.
Combine whole wheat flour and salt in a bowl. Add water; knead, adding additional water as needed, until dough is smooth. Cover and set aside for 10 minutes.
Mash the boiled potatoes in a bowl. Add green chile peppers, red chile peppers, coriander leaves, garam masala, cumin, amchoor, asafoetida, and salt. Mix well and set aside.
Form dough into small balls and flatten by pressing. Place a small amount of potato mixture evenly into each flattened dough ball, reserving any leftovers. Lift up edges of dough and seal completely by pressing. Sprinkle each with flour; use a rolling pin to flatten.
Heat a nonstick tawa, or a large domed griddle, over low heat. Cook each paratha for 2 minutes and then split with a knife into 2 halves. Pour vegetable oil in on both sides and fry until light brown and crispy, 2 to 3 minutes. Transfer to a serving plate and garnish with reserved mashed potato mixture.
Per Serving: 359 calories; protein 12.3g; carbohydrates 76.1g; fat 2.9g; sodium 96.4mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.