Recipe Description
| Whole wheat flour | 2 cups |
| Carom seeds | 1 tsp |
| Salt | To taste |
| Water | As required |
| Oil | 3 tbsp |
| For filling | |
| Potatoes peeled and boiled | 4 medium |
| Chopped green Chillies | 2 nos |
| Ginger chopped | 1 tsp |
| Red chilli powder | ½ tsp |
| Black Salt | ½ tsp |
| Salt | To taste |
| Coriander chopped | 2 tbsp |
| onion | 1 medium |
| Parantha masala | 3 tbsp |
Method
| 1 | In a bowl add flour and salt and carom seeds and make a soft dough using water. |
| 2 | For potato fillings:- In a bowl add potatoes mashed , chopped green chillies, chopped ginger, red chilli powder, black salt, salt, parantha masala, onion and chopped coriander and mix well. |
| 3 | Now divide the dough into equal parts |
| 4 | Take one portion and roll into a chapatti. Place a spoon full of the potato mixture in the center. Bring all the edges together and make and the seal the parantha. |
| 5 | Dust some dry flour and roll it into a thick parantha. |
| 6 | Now heat the tawa and place the parantha on the tawa and cook the parantha from both the side using ghee and oil until golden brown from both the sides. |
| 7 | Remove from the flame and serve hot. |
| Other method:- Take two portion of the dough and roll it out into a chapatti. | |
| Now spread the mixture over it and place the other chapatti on it and seal the edges. | |
| Now heat the tawa and place the parantha on it an d cook it from both the side using ghee or oil until golden brown. | |
| Remove from the flame on the serving plate on serve hot. |
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