Potato and Bean Paratha
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Potato and Bean Paratha recipe originates from the Indian subcontinent; the recipe is one of the most popular breakfast dishes throughout western, central and northern regions of India.
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Potato and Bean Paratha recipe - How to make Potato and Bean Paratha
Preparation Time:    Cooking Time:    Total Time:
Makes 1 serving
- In a large bowl mix together whole wheat flour and salt well. Add water as required and knead to make a soft and non sticky dough with the emphasis on soft.
- Keep dough covered for at least 30 minutes or so.
- In the meanwhile peel sweet potato, cut into cubes and cook it until soft either using the stove top or the microwave. I used the microwave and it took me just a few minutes. Add as little water as possible while cooking the potato.
- When the sweet potatoes are cooked and a little cool, mash them. Then add salt, green chili, dry mango powder, cumin powder and cilantro to it and mix well. If you do not want too much of a bite from the bean, mash the cooked beans coarsely and add to the sweet potato mixture. I like a little bite s
- Divide the dough into lemon sized balls. With the help of a little flour roll out each ball into a small thickish circle. Place about 1 tbsp to 2 tbsp of the sweet potato mixture in the center of the circle. Pull the ends together and seal it.
- Flatten gently and with the help of a little flour roll the dough out gently into as thin or thick a circle as you like.
- Heat a tawa/ flat pan/ griddle on medium to medium low heat. Place the rolled out paratha in the center and allow it to cook until there are small golden spots on the lower side.
- Apply some oil/ clarified butter to the side facing upwards and flip over and cook the other side until it has a few golden/ brownish spots on it.
- Remove and serve hot with plain yogurt, raita or curry of choice.
This recipe was contributed by Poonga on 24 Dec 2017I like cooking !
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