Ingredient:
2 Cups Kuttu Atta
1 tsp Rock salt
2 Potatoes, boiled, peeled and mashed
Dry flour for dusting
Ghee or clarified butter for frying
Method:
Combine together the kuttu atta, potatoes and salt.
Add sufficient water and make flexible dough. Knead well.
Cover it and set aside for about half an hour.
Divide the dough into eight pieces and shape them into round balls using dry flour.
Roll out these balls into chapatti.
Heat a griddle(tava). Reduce the flame to medium.
Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha.
Flip when the underside is cooked. Apply the ghee on exposed surface.
Again flip and cook on the other side.
Remove when well done on both sides.
2 Cups Kuttu Atta
1 tsp Rock salt
2 Potatoes, boiled, peeled and mashed
Dry flour for dusting
Ghee or clarified butter for frying
Method:
Combine together the kuttu atta, potatoes and salt.
Add sufficient water and make flexible dough. Knead well.
Cover it and set aside for about half an hour.
Divide the dough into eight pieces and shape them into round balls using dry flour.
Roll out these balls into chapatti.
Heat a griddle(tava). Reduce the flame to medium.
Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha.
Flip when the underside is cooked. Apply the ghee on exposed surface.
Again flip and cook on the other side.
Remove when well done on both sides.
