Breakfast

Today we had potato and masala parathas for breakfast.It was terribly hot already in the morning,so i made Mango Lassi instead of tea...
Stuffed parathas are easy to make,just prepare the filling before you actually make them so it can cool down a bit.Working with hot filling is very annoying.

For the Dough:
                       2 cups flour(all purpose,or bread flour),cold milk,a pinch of salt

 In a bowl  knead all the ingredients into a dough.The dough should be a bit on the harder side,as this will let you handle the parathas easier once they are stuffed.Knead till a smooth,springy dough is formed.Cover with clingfilm,set aside to rest in a cool spot till the stuffing is prepared.

For the Stuffing:

                      1kg washed,peeled and boiled potatoes,1 bunch washed,plucked and finely cut coriander or                       parsley leaves,1 peeled and diced medium onion,2-3 washed,de-seeded and finely cut green chillies,1level teasp.Garam Masala,1teasp. crushed cumin and coriander seeds,salt to taste.

Vegetable oil or Ghee for frying.

In a bowel mash the cool potatoes into a rough puree,add all stuffing ingredients,mix well.Taste for salt.

Heat a large,non-stick pan on medium heat.

Flour hands,work surface and rolling pin.For each paratha shape dough into two small rounds and flatten on work surface.Roll into thin disks.Put about 2 tblsp.of stuffing on one disk,distribute evenly to about half an inch of edge of your disk.Lay second disk on top of stuffing and pinch edges on top of each other,so no stuffing comes out while frying.

Carefully lift paratha off your worksurface and place on pre-heated pan.Cook for 3-4 min,till dough looks a bit cooked,than gently turn over with a spatula.Cook for 3 min. more and add 2tblsp. oil or ghee to the pan.Fry the paratha till at least golden in color,if it looks too drey,add a little more fat.When ready the paratha should be crisp and smelling delicious.

                  Place on kitchen paper towels,cut into wedges and enjoy with achaars,chutney and yoghurt.