Paronthey (Potato Bread)
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Paronthey (Potato Bread)

It's the most popular punjabi bread. However, this recipe is different from the more common stuffed paranthas. Try it out for some delicious bread which almost feels like a fulka.

Kavita Srinivasan

Ingredients

8-serving
  1. 4 Potatoes (boiled)
  2. 1 Cup Wheat Flour
  3. 1 Teaspoon Garam Masala
  4. 1/4 Teaspoon Turmeric
  5. 1/2 Teaspoon Red Chilli Powder
  6. 1 Green chilli (finely chopped)
  7. 1/2 Teaspoon Seeds Thymol (Ajwain)
  8. 1 Teaspoon Ginger Grated
  9. Coriander Leaves
  10. Water
  11. Ghee
  12. to taste Salt

Method

30 mins
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    Mash the boiled potatoes well.

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    Add the flour to the potatoes and start kneading.

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    Add all the spices(including salt) and continue kneading. Add water whenever needed (you'll require very less water. The moisture in the potatoes will mostly be enough.)

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    Knead it to a dough that's semi-tight and add the coriander leaves, green chillies.

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    Make small balls of the dough and roll each ball into a chapati.

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    Fry the chapatis in ghee till both sides are well done.

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    Enjoy the prontha with tomato chutney, pickle or dal. Curd will be a good add-on to relish the bread.

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