Ingredients:
Kootoo ka atta 2 cups (240 gms)
Potatoes boiled, peeled, mashed smooth 1 large (125 gms)
Sendha namak (rock salt) 1 tsp
Water to knead
Ghee (clarified butter) for frying the paranthas
Dry flour for dusting
Method:
- Mix atta, potatoes and salt together, add water and knead into a
pliable dough. Cover and leave to rest, for at least 30 minutes.
- Break dough into 8 pieces and shape each into round, smooth balls,
dusting with atta, if it sticks.
- Roll into rounds of 1/4 cm/ 1/8" thick. You will have to roll by
patting with hand. If you want to roll with a rolling pin, increase
the proportion of potatoes.
- Heat the tava, (to the point when a drop of water dropped over it,
sizzles and then evaporates). Place one parantha on the tawa, lower
flame to medium and when edges start lifting slightly, make a trail of
ghee along the outer edge of the parantha.
- When the underside is crisp and darker, smear ghee on the uncooked
surface, increase flame and turn the parantha upside-down. Cook on
the other side too. It is ready to be served when dark and crisp on
both sides.
Vrat's Index
