Potato Chapathis Parathas
Elevate your everyday flatbread game with these flavorful Potato Chapathis Parathas! This recipe combines the comforting softness of whole wheat chapathis with a spiced potato stuffing infused with cumin, green chilies, garam masala, and fresh coriander. Each bite bursts with a symphony of bold, aromatic spices balanced by the creaminess of mashed potatoes. Perfectly crisped on a hot skillet and brushed with ghee or butter for an irresistible golden finish, these stuffed parathas are a hearty, satisfying meal on their own or a delightful pairing with tangy yogurt, pickles, or chutneys. Ideal for breakfast, lunch, or dinner, these versatile Indian flatbreads are a must-try for any food enthusiast seeking a delicious, homemade twist on traditional comfort food.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 medium Boiled and mashed potatoes
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Green chilies (finely chopped)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 tablespoons Coriander leaves (finely chopped)
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Ghee or butter
Instructions
In a large mixing bowl, add the whole wheat flour and 1/2 teaspoon of salt. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.
In a separate skillet, heat 1 tablespoon of oil and add the cumin seeds. Once they begin to sizzle, add the green chilies and grated ginger. Sauté for 1-2 minutes.
Add the mashed potatoes to the skillet and mix well. Add turmeric powder, garam masala, red chili powder, the remaining salt, and finely chopped coriander leaves. Mix until the spices are well combined with the potatoes.
Let the potato mixture cool completely. Divide the mixture into 8 equal portions and roll them into balls.
Divide the dough into 8 equal portions as well. Roll out one portion of the dough into a small circle, place a potato stuffing ball in the center, and bring the edges of the dough together to seal the stuffing.
Gently flatten the stuffed dough ball and roll it into a thin circle, approximately 6-7 inches in diameter. Be careful not to let the filling spill out.
Heat a tawa or skillet over medium heat. Place the rolled chapathi on the hot skillet and cook for 1-2 minutes until bubbles begin to appear. Flip it over and cook the other side.
Brush the cooked side with ghee or butter and flip again. Repeat the brushing for the other side. Cook until both sides have golden brown spots.
Repeat the process for the remaining dough and potato filling.
Serve the potato chapathis parathas hot with yogurt, pickles, or a side of your choice.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 5.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2339 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
