Potato onion Paratha is everyone’s favorite in my home, which becomes perfect breakfast with mango pickle and fresh yogurt and homemade white butter. It comes from Punjabi Cuisine which makes me hungry anytime. In this paratha, potatoes gives softness and onion gives crunchiness to parathas. Preparation Time: 20 Minutes Cooking Time: 15 Minutes Servings: 4 Category: Flatbread
Ingredients: For Dough 2 Cup Wheat Flour Salt, pinchful Water, for dough Clarifying Butter, for shallow frying
For Filling 2 Medium Potatoes, boiled and mashed 1 Small Onion, finely chopped 2 Tbsp. Green Coriander, chopped 2 Green Chili, chopped Ginger, grated 1 Tsp. Pomegranate Seeds, dried and crushed Salt to Taste 1 Tsp. Coriander Powder Red Chili Powder to taste Chaat Masala to taste
Instructions: Knead the semi soft dough with wheat flour, salt and water. Keep aside. Combine mashed potatoes, onion, green chili, ginger, green coriander, pomegranate seeds and spices together and filling is ready to further use. Divide the dough into equal portions and roll out each portion into round as chapatti. Place the 2 tbsp. stuffing and close the edges. Flatten and roll out again in round form. Heat the griddle on medium flame and place the paratha on tawa. Cook the paratha on tawa from both sides by greasing desi ghee until to golden. Serve hot with raita or curry.
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