Home on my Range: Potato Paratha Wannabe

Monday, February 15, 2021

Potato Paratha Wannabe

Sometimes a genius recipe comes along. It changes the way you think about a favorite food. I belong to a foodie group where you see a parade of dishes, ranging from the mundane to the sublime. Anu Sen's potato parantha recipe falls into the latter category. How do I extol the recipes's virtues? With these words......'is ridiculously easy'....'can be made ahead of time'....'delicious'.....'tastes very much like the real thing'... the list of compliments is as long as my arm!

I play around with the recipe, adding and omitting some spices. The ratio of grated potato is increased. I lessen the heat of chiles. But the basic method stays the same. Anu calls it a 'weekday recipe'. For me it should be an everyday affair!

POTATO PARATHA WANNABE

Adapted from The Spice of Life by Anu Sen

DF, VN, EF, V

Makes 6-7

1/2 cup Atta or Whole Wheat Flour

1/2 cup All Purpose Flour

1 tablespoon finely chopped Red Onion

1 Green Chile, thinly sliced

2 tablespoons finely minced Cilantro leaves

1/2 teaspoon Roasted Cumin Powder

1/2 teaspoon Chile Powder

1 teaspoon Ginger Powder

1/2 teaspoon Kala Namak (Black Salt)

1 teaspoon Aamchur Powder

2 Garlic cloves, minced fine

1" piece of Ginger, finely minced

2 large Potatoes, boiled, peeled and grated

1/2 teaspoon Kosher Salt

2 teaspoons melted Ghee

Oil

Mix all the ingredients in a bowl gently.

Add enough water to make a thick batter. I added about 3/4 cup of water.

At this point you can keep the batter for up to an hour.

Heat a nonstick pan over a medium flame.

Spritz a little oil in the pan.

Drop a ladleful of batter in the pan. Spread it out gently as you would a pancake or dosa.

Cook one side till it is brown, then flip and cook the other side. Flip the paratha a couple of times as it cooks. Dribble a little oil around the sides of the paratha as you flip.

This batter will give you about 6-7 palm-sized parathas.