This week, Israel announced that its troops had started 'ground raids' into parts of southern Lebanon, a stronghold of Hezbollah
mena1 hour ago
Serves: 4
Ingredients
For dough:
Whole-wheat flour 240 gm
Refined oil 5 gm
Salt 2 gm
Sugar 1 gm
For stuffing:
Potatoes, boiled, peeled, mashed 150 gm
Salt 2 gm
Green chilli, washed, finely chopped 5 gm
Ginger, peeled, finely chopped 3 gm
Fresh coriander, washed, finely chopped 10 gm
To garnish:
Yoghurt 150 gms
Mixed pickle 40 gms
Method
Knead all ingredients for the dough to a soft and pliable consistency. Divide the dough into 4 equal parts and keep aside.
For the stuffing, mix all the ingredients together and check seasoning. Stuff the dough parts with the stuffing, seal and keep aside
Flatten out the dough with a rolling pin into round shapes and bake in a tandoor. (You can also pan griddle the parathas if you want.)
After the parathas are cooked, cut into 4 equal parts and serve with a generous helping of yoghurt and mixed pickle.
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