This unique breakfast recipe is made with just two raw potatoes and flour, yet it delivers the flavors of samosa, kachori, and pakora. It’s easy to make, healthy, and absolutely delicious!
Ingredients:
- 2 medium-sized raw potatoes
- 1 onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- 1 teaspoon coriander powder
- 1/4 teaspoon black pepper powder
- Finely chopped coriander leaves
- Salt to taste (add later)
For the dough:
- 1 cup whole wheat flour
- Water as needed
For frying (optional):
- 2 tablespoons all-purpose flour
- Salt to taste
- Water as needed
- Oil for frying
Instructions:
- Grate the potatoes: Wash and peel the potatoes. Grate them using a medium grater. Drain the excess water by pressing the grated potatoes in a strainer.
- Prepare the potato filling: In a bowl, combine the grated potatoes, onion, green chilies, ginger, coriander powder, black pepper powder, and coriander leaves. Mix well. Add salt to taste later.
- Make the dough: In a separate bowl, add the whole wheat flour. Gradually add water and knead until a soft dough forms. Divide the dough into 4 equal parts.
- Assemble the stuffed parathas: Take one dough ball and roll it into a thin chapati. Spread tomato sauce, green chutney, or any chutney of your choice on the chapati.
- Layer the potato filling: Place 2-3 tablespoons of the potato filling on the chapati. Spread it evenly.
- Add another chapati layer: Take another dough ball and roll it into a thin chapati. Place it on top of the potato filling, covering it completely.
- Seal the paratha: Press the edges of the two chapatis together to seal the filling inside.
- Steam the parathas: Grease a steamer basket or a perforated pan with oil. Place the stuffed paratha in the basket or pan. Steam the paratha for 7-8 minutes.
- Cool and cut: Remove the paratha from the steamer and let it cool completely. Once cooled, cut the paratha into 8 triangular pieces.
- Fry for extra crispiness (optional): In a bowl, prepare a thin batter using all-purpose flour, salt, and water. Dip each paratha piece in the batter and coat it evenly.
- Heat oil and fry: Heat 2 tablespoons of oil in a pan. Fry the battered paratha pieces in batches until golden brown on both sides.
Tips:
- You can store the steamed parathas in the refrigerator for 2-3 days.
- To reheat the steamed parathas, simply steam them again for a minute or two.
- For a healthier option, air fry the paratha pieces instead of deep-frying them.
- You can add other vegetables to the potato filling, such as cabbage, carrots, or bell peppers.
- Adjust the amount of spices according to your taste preference.
Enjoy this unique and flavorful breakfast recipe that’s sure to impress everyone!
