These aloo paranthas are hard to resist, especially after a long work shift in the summer heat. Add a side of yogurt, a cup of masala chai, and Indian pickle or chutney. You have yourself an excellent Indian breakfast!
- 5 medium potatoes, boiled peeled and well mashed
- 2 cups whole wheat flour
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon turmeric
- 1 teaspoon red chili powder
- 3 tablespoons finely chopped cilantro leaves
- 2 inches piece ginger root (peeled and grated fine)
- 2 tablespoons oil
water, to mix
- Put the flour, oil, and all the ingredients (except the water) into a large mixing bowl.
- Rub together to form a crumbly mix.
- Now slowly add water, a little at a time, and knead well to make a smooth, pliable dough.
- Cover and set aside for an hour.
- Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a 7-8" circle. For convenience roll out as many paranthas as you like, stacking them, ready to cook with a layer of cling film between each parantha.
- Heat a griddle and fry the paranthas one at a time like this: Put a parantha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the parantha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the parantha. Flip again in 30 seconds and drizzle oil on this surface too. The parantha is done when both sides are crispy and golden brown.
- Serve with chilled yogurt and your favorite Indian pickle or chutney.
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