The
typical Punjabi Breakfast! The highlight of all menus in all dhabas! The
trademark brunch made whenever we Indians have many guests over for breakfast (along
with aloo poori) Even Ram Kapoor and Pihu love this! (From the
very popular show Bade ache lagte hain!) Well for my friends
abroad, parantha is in Indian flatbread made with lots of different varieties
of stuffing. Much like an Indian pizza, with the stuffing inside rather than on
top, and cooked on a skillet instead of baking! I’ll be posting many different
varieties of Paranthas on this website, with detailed steps. You can refer to
this section on Paranthas for more recipes.
Let’s
get started with making this yummy Parantha!
Cooking Time
30 mins
Ingredients
5
medium potatoes
1
onion
½
cup of fresh copped coriander
Amchoor
powder / dry mango powder ½ tsp
Anardana
¼ tsp [optional]
Red
chili powder ½ tsp
Garam
masala ½ tsp
Dry
coriander powder ¼ tsp
Green
chili chopped 1
Salt
to taste
Ghee
to cook
Directions
- Boil the potatoes. Peel and keep aside.
- Chop the onion and green chili.
- In a big plate or bowl, take the peeled potatoes. Mash them with the back of a fork.
- Add the onions, green chili, chopped coriander and all the spices and salt. Taste the mixture and adjust the salt. Keep the salt just a pinch more, as this mixture will also get a coating of dough.
- Now knead this mixture well and make small balls (size of a table tennis ball). Wet your hands with little water so it doesn’t stick.
- Now heat the skillet, tawa or a non stick pan.
- Take a small amount of dough and roll it into a small thick round on a chakla or any flour dusted flat surface.
- Now place the potato mixture ball into the flat dough and collect all the sides at one point and secure it by pressing the dough so there’s no space for the mixture to ooze out when we roll it flat.
- Now dust the chakla or any flat surface, and with a belan/rolling pin, make a flatbread/parantha of this ball. Make sure to roll very gently so the parantha doesn’t break. Dust it with dry flour to prevent it from sticking.
- Put it on the hot pan once done. Cook for 2 mins then flip it to other side.
- Now spread a spoonful of ghee on the top side and after 2 mins turn the side again and let it crisp up.
- Turn to the other side. Cook for 1 more minute and take it out in a plate.
- Serve hot with a cube of butter on it, pickle on the side and fresh yoghurt.
Chef’s Tip:
To make the Jain or pure veg variety, you can omit the onions. This same mixture
can be rolled into balls, gently flattened, coated with corn flour and fried to
make aloo tikkis for yummy chaat!
Making today.. aapke style me :-) . Nice blog and posts.
ReplyDeleteThanks Reena. So how were the paranthas? Do send me pics if u clicked :) keep trying more of the recipes here and share feedback :)
Deletei could not believe i made it...thanks to your detailed post!!
ReplyDelete