Personally, I've rarely seen anyone make paratha. I'm mostly self taught with the help of YouTube. Here's three videos that helped:
If chapati dough is already available, it can be used just as well. If making dough from scratch, add melted butter for extra flakey parathas.
INGREDIENTS
dough made from 1 1/2 c atta flour, 1/4 t salt and 2 T ghee
2 potatoes
2-4 T ghee
1 t fresh ginger root, minced
1 t ground roasted cumin seeds
1 /4 t coriander powder
1/4 t black pepper
1 pinch hing
1/2 t turmeric
salt, as desired
1 T fresh coriander leaves, chopped
lemon juice, as desired
ghee for pan frying
PREPARATION
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If chapati dough is already available, it can be used just as well. If making dough from scratch, add melted butter for extra flakey parathas.
INGREDIENTS
dough made from 1 1/2 c atta flour, 1/4 t salt and 2 T ghee
2 potatoes
2-4 T ghee
1 t fresh ginger root, minced
1 t ground roasted cumin seeds
1 /4 t coriander powder
1/4 t black pepper
1 pinch hing
1/2 t turmeric
salt, as desired
1 T fresh coriander leaves, chopped
lemon juice, as desired
ghee for pan frying
PREPARATION
- Boil the potatoes until tender. Cool slightly, peel and then mash.
- Chaunce in ghee the coriander powder, black pepper, hing and tumeric and add to the grated potatoes.
- Add cumin powder and ginger
- Squeeze on lemon juice and add salt and coriander leaves. Mix well and let cool a bit.
- Follow the videos above how to fill, press and gently roll out the parathas.
- Cook on a skillet each paratha, first on one side until you see bubbles forming.
- Flip over. Drizzle a little ghee on top of the now cooked side before flipping over again,
- Drizzle on more ghee. Then flip again. The paratha will become a little brown and with practice puff up from the air inside.
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VARIATIONS: when it comes to paratha fillings there are many. One that comes to mind is the use of spicy paneer. My personal favorite uses grated daikon radish (mooli).