Ingredients
For The Dough
2 cup rice flour
1/4 cups buckwheat flour (kuttu ke atta)
2 tbsp melted ghee/groundnut oil
Salt to taste
For The Stuffing
2 cups boiled, peeled and mashed potatoes
2 tsp mustard oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
1 tbsp finely chopped ginger
Salt to taste
1/2 tsp chilli powder
2 tsp dried mango powder (amchur)
Finely chopped coriander leaves
Other Ingredients
Rice flour for rolling
Ghee for cooking and greasing
Procedure
For the stuffing
1. Heat the oil and add the cumin seeds
.
2. When the seeds crackle, add the ginger and sauté on a medium flame for 1 to 2 minutes
.
3. Add the green chillies, onions mix well and sauté on a medium flame for 1 minute.
4. Add the potatoes, salt, chilli powder, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Off the flame and add the coriander leaves,mix well and keep aside.
For the dough
1. Take some water warm it and add a little of the rice flour stir it continuously to make a sticky paste
2. After some time add the rest flour mix it roughly and leave aside
3. Start making a smooth dough after some time by kneading it and make sure it's not too sticky!
The final part (stuffing and cooking)
1. Divide the dough into equal portions and with the help of the thumb press and try to make a nice deep bowl shaped mould
2. Place a little stuffing in its center (don't put a lot like in wheat ones otherwise it will blast)
3. Bring together all the sides in its center and seal tightly.
4. Roll into a circle of (4”) diameter circle with a little flour with the help of the palm pressing on a board
5. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
6. Repeat with the remaining dough and stuffing to make more parathas.
7. Serve immediately with fresh curds(optional but tastes great J).
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