Category: Breakfast

Soft potato-stuffed parathas make a satisfying breakfast or lunch. Keep the filling fairly dry so the dough is easier to roll.

Ingredients

• 2 cups whole-wheat flour
• Water as needed and a pinch of salt
• 2 medium potatoes, boiled and mashed
• 1 green chilli, finely chopped
• 2 tbsp chopped coriander
• ½ tsp cumin and ½ tsp coriander powder
• Salt to taste; ghee or oil for cooking

Method

1. Knead flour, salt and water into a soft dough. Cover and rest for 15 minutes.
2. Mix mashed potato with chilli, coriander, spices and salt.
3. Divide dough and filling into equal portions. Roll one dough portion, add filling, seal and gently roll again.
4. Cook on a hot tawa, turning and brushing lightly with ghee or oil, until golden spots appear on both sides.
5. Repeat and serve hot with yogurt or pickle.

This breakfast plate brings together sweet semolina halwa and crisp puri. Serve with chana if you like a fuller meal.

Ingredients

• 1 cup semolina (suji)
• ½ cup ghee
• ¾ cup sugar
• 3 cups water
• 2 green cardamom pods
• Chopped nuts for garnish
• For puri: 2 cups flour, pinch of salt, water and oil for frying

Method

1. Warm water with sugar and cardamom until the sugar dissolves.
2. In another pan, heat ghee and roast semolina over low-medium heat until fragrant and lightly golden.
3. Carefully add the warm sweetened water, stirring continuously to prevent lumps.
4. Cook until thick, then cover briefly on low heat. Garnish with nuts.
5. Knead flour, salt and water into a firm dough. Rest, divide and roll into small discs.
6. Fry puris in hot oil until puffed and golden. Drain and serve warm.

Serve with chickpea curry for a traditional-style plate. Take care when frying in hot oil.