Easiest Way to Make Award-winning Potato stuffed indian flatbread (Parantha)

Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Make Speedy Potato stuffed indian flatbread (Parantha). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Potato stuffed indian flatbread (Parantha), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato stuffed indian flatbread (Parantha) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Potato stuffed indian flatbread (Parantha) using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Potato stuffed indian flatbread (Parantha):

1. 250 gms wholewheat chapati flour -
2. 2 boiled, peeled, mashed potatoes
3. 1/4 th red onion finely chopped
4. coriander leaves finely chopped handful
5. to taste salt, pepper - according
6. 1/2 teaspoon garam masala
7. cooking oil

Steps to make to make Potato stuffed indian flatbread (Parantha)

1. Make dough from the flour. Add only water.
2. In a bowl, mix mashed potatoes, red onion, coriander leaves, pepper, and garam masala. Do not add the salt as the potatoes tend to loose water when they come in contact with salt.
3. Take a small ballsize portion from the dough. Make a ball, and then roll it to a small size. Meanwhile put a flat pan on heating.
4. Now add 2 spoonful of potato stuff in it, and sprinkle some salt on top.
5. Join the dough from end to end like a pocket.
6. Now roll it.
7. Put it on the heated pan. Keep the gas on full.
8. When you can see tiny bubbles forming on top, flip the bread. Coat it with oil.
9. Within a minute or so, flip it again and coat the other side with oil too.
10. Take it off the pan when you think it looks ready. Serve with butter or mint chutney (recipe available on my Cookpad page).

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