Description
Comforting, warm flatbreads filled with mashed potatoes and spices, perfect for breakfasts, lunches, or snacks.
Ingredients
Scale
- 2 cups whole wheat flour
- 4 medium potatoes, boiled and mashed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Water (as needed, to make dough)
- Oil or ghee (for roasting)
- Optional: 1–2 tablespoons finely chopped cilantro
- Optional: 1–2 green chilies, finely chopped
- Optional: 1/2 teaspoon amchur or 1 tablespoon lemon juice
Instructions
- In a large bowl, combine the whole wheat flour with enough water to form a soft, pliable dough. Knead gently for 2–3 minutes until smooth. Cover and let it rest for 30 minutes.
- While the dough rests, prepare the potato stuffing by mixing mashed potatoes, cumin seeds, garam masala, red chili powder, and salt in another bowl. Optionally fold in cilantro or green chilies.
- Divide the dough and potato mixture into 8 equal portions each.
- Flatten one dough ball into a disc, place a spoonful of potato stuffing in the center, and seal the edges. Roll into a flat circle about 6–7 inches in diameter.
- Heat a griddle over medium heat. Cook the rolled paratha for 1–2 minutes until golden spots appear. Flip and cook the other side, applying oil or ghee as needed until crispy and golden brown.
- Serve hot with pickle, yogurt, chutney, or a smear of butter/ghee.
Notes
Best served fresh, but can be stored at room temperature for 1 day, in the refrigerator for up to 3 days, or frozen for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Griddling
- Cuisine: Indian
Nutrition
- Serving Size: 1 flatbread
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5.5g
- Cholesterol: 0mg