Most often, I make only plain rotis, parathas are reserved for those relaxed weekend lunches, as they take a little more time to roll out. But if you mix in the filling to the dough instead of stuffing it in the parathas, it saves some time. Adding some boiled potatoes to the roti dough makes it more softer and I had a big bunch of parsley and really didn't know how to use it all up, so just added some to the parathas instead of the regular coriander. The parathas came out really soft and tasted great..
Need To Have
- Whole Wheat Flour - 2 + 1/2 cups
- Mashed Potatoes - 1/2 cup
- Chopped Parsley - 1 cup
- Chilli Powder - 1 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Asafoetida - 1/4 teaspoon
Mix all the ingredients with salt and water and make a soft dough, apply some oil and keep. Roll out into slightly thick discs or rotis. Put them on a hot pan, cook for few seconds, flip over, apply some oil, flip over, apply oil on the second side, cook till brown spots appear on the bottom, flip one more time and cook on the second side. Remove it and serve it warm with any side dish or with just some pickle and curd.
Sending this to Spicy Treats for the Show Me The Hits - Fiber Rich Foods event,
to Vegetarian Food And Me for I'm The Star event,
to Shama's Easy2cook Recipes for Sara's Cooking With Love - Granddad Series event,
to Srav's Cooking Concepts for Vegan Diets - Only Plant Based event,
to Food Corner for the Midweek Fiesta event,
to Chef Al Dente for the Gimme Green event,
to Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event,
to Tickling Palates for the Let's Cook Greens event and
to Sara's Corner for the Women's Day Celebration event.
If you are planning to make the parathas a little later, prepare a slightly stiff dough, it tends to become very soft and sticky and will be difficult to roll out.