Ajwain Parantha; Aloo Gobi Parantha; Aloo Palak Parantha; Aloo Parantha; Baida Roti; Chana Dal Methi Paratha; Chana Dal Parantha; Cheese Parantha; Gobi Parantha; Kerala Parantha; Kuttu Ka Parantha; Lachedar Parantha; Methi Missi Roti; Methi Parantha; Palak Parantha; Paneer Parantha; Plain Parantha; Punjabi Aloo Parantha; Punjabi Mooli Parantha; Pyaaz Ka Parantha; Rajgira Parantha; Sugar Parantha; Vegetable Parantha

Synonyms: Vrat Ka Parantha

Ingredients:

Procedure:

Boil the potato till it is completely cooked; peel and mash the potatoes when still warm; in a bowl, mix the mashed potatoes, rock salt, coriander leaves and green chilies with the kuttu ka atta. Add very little water and begin to knead. Keep on adding little water by water and knead till a dough forms and it stays together. Don't make too smooth or moist as you won't be able to roll the paranthas.

On a moist cloth, sprinkle some flour lightly; take a medium sized ball and place on the cloth; fold the cloth and roll the ball with a rolling pin; pick up the folded napkin and rotate so you get a round shaped parantha. While making rotis, roll it slightly thin and for making paranthas you can roll slightly thick; remove napkin from top of the rolled parantha.

Heat griddle or tava; place the roti or parantha side on your right palm and gently remove the napkin from the other side; place the roti or parantha on the tava. When one side is partly cooked, flip and let the other side cook. Smear ghee or oil on top and then flip again; cook for a few minutes and meanwhile smear again ghee or oil on the top; flip once or twice till the rotis have brown patches. Prepare all kuttu ka atta ke rotis or paranthas this way. Serve kuttu ki rotis or paranthas hot with a side vegetable dish or curry.