Perfect Paranthas — Vegetable Stuffed Chapati
- Chapati flour
- Extra dry flour for dusting
- Potatoes (preferably red) — usually ¾ potato to 1 parantha
- A pinch of sea salt
- A pinch of cayenne pepper
- A pinch of coriander powder
- A pinch of cumin powder
- Take a fistful of flour per chapati kneaded in a mixing bowl.
- Mix water and work the flour into a dough by taking a little water in the 'cup' of your working hand and adding it a little at a time to the flour.
- Keep kneading and adding water until the dough forms a ball and doesn't stick to the bowl.
- The dough should not be hard — it should have a little 'give' to it, without sticking.
- Boil potatoes by placing whole, unpeeled potatoes in a pan of water and boiling on high.
- When the water starts to boil, lower the heat to medium-high, cover until potatoes are soft.
- Test by piercing with a fork. If the fork goes in easily half-way through the potato, they are done.
- If there is some resistance, it probably needs to be boiled a little more.
- Turn off heat when done and take out the potatoes one at a time. Let cool and peel the skin.
- Then mash the potatoes and add the spices given above. Potatoes like salt, and love spices!
- Roll out a chapati, but not out fully. Pick up the chapati in the palm of your left hand and put about 1 big tablespoon of filling in the center.
- Cup the chapati and cover the filling with the corners of the chapati until you have a ball of dough in your hand.
- Only this time, it is filled with the boiled, mashed potato filling.
- Press this down gently on both sides into the dry, extra dough and roll out very carefully — treat this like a pregnant lady!
- While rolling out, apply more dry flour, if you think it is sticking.
- Heat your griddle and place, like the chapati.
- When you see bubbles on the surface, turn with the help of a flat spatula and apply a little ghee on the surface, which should have a few brown spots now.
- Turn over and apply ghee to the other side as well.
- Take off the griddle and apply a little more ghee or butter, if you prefer.
Enjoy with fresh Celestial Cilantro Chutney!