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Friday, June 16, 2017


Serves: 9-10 kulchas

For Dough:
5-6 cups Whole Wheat flour
1 cup curd
1 tsp powdered sugar
5 tbsp ghee (clarified butter)
1/2 tsp baking powder
1 tsp salt
water for kneading the dough

For Filling:
5-6 boiled potatoes
2 medium sized finely chopped onions
7-8 garlic crushed garlic cloves
1/2 inch grated or finely chopped ginger
1/2 cup freshly chopped coriander
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder (jeera powder)
1/2 tsp dry mango powder /amchoor powder or chaat masala
salt (keep it little higher than regular as potatoes consume more salt)

red and green chilli to taste

 For greasing:
1/2 cup melted butter
handful finely chopped coriander leaves

old pressure cooker not non-stick
some water for greasing


For Dough:
Take a deep bowl put atta, ghee,  powdered sugar, curd and salt. Using water make firm but soft dough. Cover with wet kitchen cloth and keep aside for 1 hour. In summers one hour is sufficient. In winters keep aside for 2 hours outside the fridge.

For filling:
Mash boiled and room temperature potatoes. Add all the ingredients mentioned under it. Mix well. 

Now take dough which is resting for 1 hour make big pedas or balls, which we make for paranthas. Roll it little, add filling.

Close the roll making sure all the sides are well sealed. Now till it gently using rolling pin. 

Take old cooker. Keep it on high flame, When it is hot take rolled parantha in your hand, wet your one palm and apply it on parantha, making sure water is applied evenly specially on the edges, don't over apply water.

Stick wet parantha on side of hot cooker as shown in pic below. Turn the cooker upside down and keep the flame low to medium and let it cook till it becomes brown as shown in pic below.

Once cooked remove it with the help of tong and cook other side on gas top with the help of tong.

Remove from fire, brush with butter and coriander mix. Serve hot with butter, curd or dal makhani.

1. Adding ghee and curd in dough makes it super soft and fluffy.

2. If you have enough time keep the dough for minimum 2 hours even in summers

3. Knead the dough little firm as it will rest outside the fridge due to which it will become more soft.

4. Keep salt little higher in filling, take taste test at this point of time.

5. Make sure to cook parathna on low to medium flame, if you cook on high flame parantha will remain raw from inside.

6. It's important to cook parantha from the other side too, else it will remain raw.

7. Before sticking the parantha, make sure that cooker is super hot or it will not stick.

8. Wetting parantha with water helps in better sticking. 


1. In large deep bowl, add whole wheat flour, curd, ghee, sugar, baking powder and salt.

2. Using water knead firm and soft dough.

3. Cover with wet cloth and keep aside for 1-2 hours.

For Filling:

1. Mash boiled potatoes.Add finely chopped onion.

2. Add all the spices.

3. Crushed garlic.

4. Finely chopped ginger.

5. Generous amount of finely chopped coriander leaves.

6. Mix well.

7. Take big sized ball from the dough.

8. Roll it little bit.

9. Add filling.

10. Seal it from all the sides.

11. Roll it well.

12. By that time, cooker should be hot. (Keep it on high flame to make it super hot.

13. Wet your palm with water.

14.Hold parantha in wet hand and apply little bit water on the other side too.

15. Stick it on hot cooker.

16. Turn cooker upside down.

17. Cook on low to medium flame.

18. Cooking on low flame takes little time but it's worth it ;). It's nicely done.

19. You can cook 3-4 paranthas at a time.

20. Remove with the help of tong and cook other side on gas stove.

21. Brush with butter-coriander mix.

22. Serve hot!!

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