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Dough:

1 cup whole-wheat flour

1/2 cup water (Use more as needed)

Pinch of salt
Potato Filling

2 medium potatoes

1/4 teaspoon salt

1/2 teaspoon cumin seeds (Jeera)

1 chopped green chili

2 tablespoons chopped cilantro (green coriander)

1/2 teaspoon garam masala (optional)

1/2 teaspoon amchoor powder (optional)


Also needed

1/4 cup whole-wheat flour for rolling

Oil to cook
Method:
Dough
Mix flour, salt and water together to make soft dough (if the dough is hard
add a little more water). I like mixing the dough by hand.
Knead the dough for a few minutes on a lightly greased surface to make
smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for
at least ten minutes.
Filling
Boil 2 medium potatoes with 2 cups of water. After the water comes to a
boil, reduce the heat to medium. Let the potatoes cook until they are tender.
Once tender, remove them from the water and let them cool down. Note:
Do not cool the potatoes under running water because the potatoes will become too soft.
After the potatoes are cold enough to handle, peel the skin off and mash
the potatoes.
Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha
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Divide the dough and potato mixture into 6 equal parts. The potato balls
should be about 1 1/2 times larger than the dough balls.
2.
Roll the dough into 3 inch diameter circles. Place the potato balls in the
center. Seal by pulling the edges of the rolled dough together to
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make a ball. Proceed to make all six balls.
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Let them settle for 3 to 4 minutes before rolling them.
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Heat the skillet on medium high. Note: An iron skillet works best. To check
if the skillet is hot enough, sprinkle a couple of drops of water
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on it. If the water sizzles right away, the skillet is ready.
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To make it easier to roll the balls, first roll them in dry whole-wheat flour.
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Lightly press the ball on the sealed side and keep it on the topside when
rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks
to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on
both sides of the semi-rolled paratha.
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Place the paratha over the skillet. After a few seconds you will see the
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paratha change color and puff in different places.
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Then flip the paratha over. You should see some golden-brown spots on
the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again,
flip the paratha and lightly press the puffed areas with a spatula.
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Flip again and press with the spatula making sure the paratha is goldenbrown on both sides.
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Cool the parathas on a wire rack so they dont get soggy.
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Parathas can be kept outside for up to 2 days wrapped in aluminum foil or
in a covered container. For later use, parathas can be refrigerated for 5-6 days or
freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster
oven.

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