A shallow fried Indian bread stuffed with a tasty potato mixture.
Preparation Time : 30 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Whole wheat flour (atta) 2 cups
Potato, boiled 2 medium
Pomegranate seeds (anardana) 1 teaspoon
Red chilli powder 1 teaspoon
Green chilli, chopped 1
Salt to taste
Butter 4 tablespoons
METHOD
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.
Preparation Time : 30 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Whole wheat flour (atta) 2 cups
Potato, boiled 2 medium
Pomegranate seeds (anardana) 1 teaspoon
Red chilli powder 1 teaspoon
Green chilli, chopped 1
Salt to taste
Butter 4 tablespoons
METHOD
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.
