This my second recipe in the variations of potato paratha/flatbread, the first recipe was peppery aloo/potato paratha; in this recipe, I have merged the aloo paratha/flatbread dough with a flavourful and nutrient rich herb.
The Recipe of Aloo Paratha/Potato Flatbread flavourful with Coriander Herb:
Quantity of potatoes: approx. 1kg
Quantity of whole wheat flour: 4 medium bowls full of whole wheat flour
Quantity of coriander herb: a generous handful of finely sliced coriander leaves
Boil the potatoes until they turn soft in texture, peel the potato skin, mash the potatoes; add the potato mash with tempering/tadka – blend coriander herb with adequate quantity of warm, any mild-flavour vegetable oil, add the warm tadka to the potato mash; smidgen the mash with salt – according to preference of flavour, blend the potato mash with whole wheat flour, knead the mixture into smooth dough using adequate quantity of water.
Roll the dough into medium sized dough balls, sprinkle whole wheat flour on the dough balls and flatten the dough balls into circle formation of reasonable thickens using a rolling pin; roast the paratha on both its side on an iron tava/frying pan without the use of oil.
The paratha has a soft texture with the pleasant flavour of coriander herb; coriander herb is a rich source of vitamin K as well as vitamins A and C.
Serving size: approx. 4
Essential Food Fact:
Vitamin K is an important nutrient that plays a vital role in blood clotting and bone and heart health.
WISHING YOU A WONDERFUL DAY 🏖