ka Paratha HT Veg
ACC Pakistani Indian 65mins
Vegetarian Snack Breakfast Accompaniment Pakistan India
For the dough
225g/8oz Plain Flour
2 tbsp Melted Butter
1 teasp Salt
Approx 240ml/8fl.oz. Water
For the Filling
4 medium Potatoes, peeled and quartered
1 small Onion, finely chopped
2 Green Chilies, finely chopped
1 teasp Coriander Seeds, crushed
1 teasp salt
1 teasp Freshly Chopped Coriander Leaves, chopped
Ghee, Oil or melted Butter for brushing
Plain Flour for rolling
1. Place all the
dough ingredients in a large mixing bowl together with most of the water and
knead well to form a medium soft dough, adding a little more water or flour as
necessary. Knead for 5 to 8 minutes. Place it back into the bowl, cover with
clingfilm and set aside for 20 minutes.
place the potatoes in a large saucepan, cover with water, bring to the boil and
cook for 15-20 minutes until tender.
3. Drain the
cooked potatoes and return to the rinsed out pan. Mash well with a fork or
potato masher then add the remaining filling ingredients and mix well. Set
4. Divide the
dough mixture into balls about 5cm/2-inches in diameter and roll out each ball
into circles about 10cm/4-inches in diameter.
5. Brush each
circle with oil/melted butter/ghee and dust lightly with flour. Fold into half,
so it looks like a "D" then brush with more oil/melted butter/ghee and
lightly dust again with flour.
6. Fold the
"D" in half so it looks like a triangle then roll it out into circles
about 3mm/1/8th inch in thickness.
7. Divide the
filling mixture into 6 portions and place one portion of the filling in the
centre of each dough circle. Close up completely and form into round balls
8. Roll out each
ball on a lightly floured board into a circle about 15cm/ 6 inches in diameter.
9. Heat a heavy
frying pan until hot then add one paratha and cook for 1 minute. Turn and brush
the cooked side with oil/melted butter/ghee whilst cooking the other side for 1
10. Turn again and
cook the first side until golden brown and beginning to crisp, brushing the top
with oil/melted Butter/ ghee, then turn once more and cook the other side until
golden brown and crisp. Serve hot.