New Update
| Main ingredients | Water chestnut flour (singhada ka atta), Potatoes, Rock salt, Roasted cumin powder, Ginger-green chilli paste, Fresh coriander leaves, Oil, Ghee, Yogurt, Cucumber |
| Cuisine | Indian |
| Course | Breads |
| Prep time | 30-35 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups water chestnut (singhada) flour + for dusting
- 2-3 medium potatoes, boiled, peeled and mashed
- Rock salt (sendha namak) to taste
- ½ teaspoon roasted cumin powder
- 1 teaspoon ginger-green chilli paste
- 1 tablespoon chopped fresh coriander leaves
- 1-2 tablespoons oil
- Ghee for applying
- Raita
- 1 cup yogurt
- 1 medium cucumber, peeled and grated
- Rock salt (sendha namak) to taste
- ¼ teaspoon roasted cumin powder + to sprinkle
- Chopped fresh coriander leaves to sprinkle
Method
- Take water chestnut flour in a parat, add potatoes, rock salt, roasted cumin powder, ginger-green chilli paste and coriander leaves and mix well. Add oil, mix and knead into a soft dough. Cover with a damp muslin cloth and rest the dough 10-15 minutes.
- Divide the dough into equal portions and shape each portion into a ball. Dust the worktop with some water chestnut flour and place each dough ball on it and press it lightly. Roll it into a disc of medium thickness.
- Heat a non-stick tawa. Place the discs on it, one at a time, and cook on medium heat for 1-2 minutes. Flip and apply some ghee and cook the other side for 1-2 minutes as well. Flip again, apply some ghee and cook for 1 minute. Take it off the tawa and keep it on a serving plate.
- To make the raita, take yogurt in a bowl. Add cucumber, rock salt and roasted cumin powder and mix well.
- Transfer into a bowl, sprinkle roasted cumin powder and coriander leaves. Arrange the paranthe on a serving plate and serve them with the raita.
Advertisment
