A classic North Indian breakfast! Soft, whole wheat flatbreads are stuffed with a savory, spiced potato filling and pan-fried to golden perfection. They are best served hot with yogurt, pickle, or a dollop of butter.
Prep30 min
Cook25 min
Servings4
Serving size: 2 parathas
466cal
12gprotein
72gcarbs
17g
Ingredients
2 cup Atta (Also known as whole wheat flour)
500 g Potatoes (About 3-4 medium, boiled, peeled, and cooled completely)
1 cup Warm Water (Approximately, as needed to form a soft dough)
0.25 cup Ghee (For cooking the parathas, plus more for serving)
1 medium Yellow Onion (Finely chopped)
2 pcs Green Chilies (Finely chopped, adjust to taste)
A creamy, refreshing yogurt-based drink made with sweet mangoes and a hint of cardamom. This classic Indian smoothie is the perfect way to cool down on a hot day, ready in just minutes.
This punjabi dish is perfect for breakfast. With 639.21 calories and 18.35g of protein per serving, it's a high-fiber option for your meal plan.
fat
2 tsp
Salt
(Divided; 1 tsp for dough, 1 tsp for filling)
1 tsp Vegetable Oil (For kneading the dough)
1 tsp Coriander Powder
0.75 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder, for a tangy flavor)
0.5 tsp Ajwain (Carom seeds)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Gradually add warm water while mixing to form a soft, pliable dough. The exact amount of water may vary.
Add 1 tsp of oil and knead for 5-7 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Potato Filling
In a separate bowl, mash the completely cooled boiled potatoes. For a lump-free texture, you can grate them.
Add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
Add all the dry spices: the remaining 1 tsp salt, coriander powder, red chili powder, garam masala, and amchur powder.
Lightly crush the ajwain between your palms to release its aroma and add it to the mix.
Gently mix all ingredients until just combined. Do not overmix, as this can make the potatoes gummy. Taste and adjust seasoning.
3
Stuff and Roll the Parathas
After the dough has rested, knead it again for one minute. Divide the dough and the potato filling into 8 equal portions and roll them into smooth balls.
Take one ball of dough, flatten it, and dust it with dry flour. Roll it into a small circle about 4 inches in diameter.
Place one portion of the potato filling in the center.
Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and flatten the stuffed ball gently.
Dust the stuffed ball with dry flour and carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from breaking through.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. The tawa is ready when a drop of water sizzles and evaporates instantly.
Place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until small bubbles appear on the surface.
Flip the paratha and cook the other side for another 30-45 seconds, until light brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip again. Apply ghee to the other side.
Press gently with a spatula, especially around the edges, to help it puff up and cook evenly. Cook for 1-2 minutes, flipping occasionally, until both sides are golden brown and crisp.
Remove from the tawa and serve immediately. Repeat for the remaining parathas.
173cal
7gprotein
22gcarbs
7gfat
Ingredients
1.5 cup Mango Pulp (From 2 ripe mangoes or canned)
2 cup Curd (Plain, full-fat recommended)
1 cup Milk (Chilled)
4 tbsp Sugar (Adjust to mango sweetness)
0.25 tsp Cardamom Powder (Freshly ground is best)
8 pcs Ice Cubes (Optional, for a colder lassi)
1 tbsp Pistachios (Chopped, for garnish)
4 strands Saffron (Optional, for garnish)
Instructions
1
Prepare the Mangoes
If using fresh mangoes, wash, peel, and chop the flesh away from the stone. You should have approximately 1.5 cups of mango chunks.
2
Combine Ingredients
Place the mango chunks (or canned pulp), curd, milk, sugar, and cardamom powder into a high-speed blender.
For a thicker, frostier lassi, add the optional ice cubes now.
3
Blend Until Smooth
Secure the lid and blend on high for 60-90 seconds, or until the mixture is completely smooth, creamy, and has a uniform color.
Avoid over-blending, as it can make the curd watery.
4
Taste and Adjust
Pause the blender and taste the lassi. If your mangoes were not very sweet, you may want to add another tablespoon of sugar and blend for 10 more seconds.
If the lassi is too thick, add a splash more milk. If it's too thin, add a few more mango chunks or ice cubes.
5
Serve Immediately
Pour the freshly blended mango lassi into chilled glasses.
Garnish with a sprinkle of chopped pistachios and a few strands of saffron.
Serve immediately to enjoy its fresh taste and creamy texture.