Potato : Onion paratha - A very popular stuffed indian bread. Here i present a easy quick recipe of it. I have learned this from my PG aunty, in delhi. I used to love when she used to give us in sunday breakfast.
Serve - 3-4 person
Preparation time - 10 min
cooking time - 10 min
Ingredients:
For Stuffing:
Boiled and finely mashed potaoto - 5-6
1 large onion.
Green Chilly - 2,3
Red Chilly powder- 1 table spoon.
For Dough:
Whole wheat flour - 1 bowl.
1 table spoon oil.
Salt.
Method :
1) Cut onion in very small pieces. As small as you can. Cut chilles also in very small pieces.
2) Mix Onion and chilly in mashed potato. Now add red chilly powder and salt and mix it very well. Your masala is ready for stuffing. You can put copped coriender (optional)
3) Add Oil and salt in wheat flour and mix well. Now knead it well in smooth dough while adding water slowly. Remember dough should be little hard from chapati dhough.
4) Now take a lemon size portion of the dough and roll it between your palms till they become smooth without cracks.
5) Dust little dry flour on these dough boll and roll it in small chapati. Now place the filling at middle of the chapati and again make a ball from it. Seal the edges completely so that stuffing doesn't go out.
6) Roll it into a circle of 4-5'' diameter.
7) Heat the tava and raost paratha from both the sides with little ghee or oil.
8) Serve hot with Butter, Chilled curd and Green Chutny.
Preparation time - 10 min
cooking time - 10 min
Ingredients:
For Stuffing:
Boiled and finely mashed potaoto - 5-6
1 large onion.
Green Chilly - 2,3
Red Chilly powder- 1 table spoon.
For Dough:
Whole wheat flour - 1 bowl.
1 table spoon oil.
Salt.
Method :
1) Cut onion in very small pieces. As small as you can. Cut chilles also in very small pieces.
2) Mix Onion and chilly in mashed potato. Now add red chilly powder and salt and mix it very well. Your masala is ready for stuffing. You can put copped coriender (optional)
3) Add Oil and salt in wheat flour and mix well. Now knead it well in smooth dough while adding water slowly. Remember dough should be little hard from chapati dhough.
4) Now take a lemon size portion of the dough and roll it between your palms till they become smooth without cracks.
5) Dust little dry flour on these dough boll and roll it in small chapati. Now place the filling at middle of the chapati and again make a ball from it. Seal the edges completely so that stuffing doesn't go out.
6) Roll it into a circle of 4-5'' diameter.
7) Heat the tava and raost paratha from both the sides with little ghee or oil.
8) Serve hot with Butter, Chilled curd and Green Chutny.
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