Halwai November 12, 2018


• 2 cups (250 gms)- Kootoo ka atta
• 1 large (125 gms) Potato boiled, peeled, mashed smooth
• 1 tsp- Sesdha namak (rock salt)
• Water to knead
• Ghee (clarified butter) for frying the paranthas
• Dry flour for dusting


  1. Mix atta, potatoes and salt together, add water and knead into pliable dough.
  2. Cover and leave to rest for at least 30 minutes.
  3. Break dough into 8 pieces and shape each into round, smooth balls, dusting with atta, if it sticks.
  4. Roll into circles of 1/4 cm or 1/8 inch thickness.
  5. You will have to roll by patting with hand.
  6. If you want to roll with a rolling pin, increase the proportion of potatoes.
  7. Heat the tava, (to the point when a drop of water sizzles and then evaporates).
  8. Place one parantha on the tawa, lower flame to medium and when edges start lifting slightly, make a trail of ghee along the outer edge of the parantha.
  9. When the underside is crisp and dark, smear ghee on the uncooked surface, increase flame and turn the parantha upside-down.
  10. Cook on the other side too.
  11. It is ready to be served when dark and crisp on both sides.

Recipe courtesy of Saroj Kering