Recipe of Favorite Potato masala stuffed lachha paratha

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, potato masala stuffed lachha paratha. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Potato masala stuffed lachha paratha is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Potato masala stuffed lachha paratha is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook potato masala stuffed lachha paratha using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Potato masala stuffed lachha paratha:

1. Prepare 2 large potatoes
2. Prepare 2 red onion finely chopped
3. Take 2 green chillis or to taste
4. Get 1 tbsp garam masala
5. Prepare 1 and 1/2 heaped tsp Kashmiri chilli powder
6. Take 1 tsp sabji masala
7. Take 1 tsp kitchen king masala
8. Make ready Handful fresh coriander
9. Get Handful fresh mint
10. Prepare to taste Salt
11. Take 400 G chapatti flour
12. Make ready 2 Tbsp melted ghee
13. Take to taste Salt
14. Prepare Enough water to make a dough

Instructions to make Potato masala stuffed lachha paratha:

1. Cook the potatoes (skin on) until soft, Allow to cool and then peel, mash with your hands or a potato masher until smooth.
2. Add the onions, chilli, salt, kashmiri chilli powder, garam masala, sabji masala, kitchen king masala, fresh mint and coriander and mix thoroughly until well combined
3. Put the chapatti flour in a bowl and add salt and melted ghee, mix together until you have a crumble like texture, then add enough water to make a firm but soft dough
4. Make a large chapatti and spread the filling over it until completely covered, then make small folds in the chapatti until you have a sausage shape, stretch the ends and turn the paratha, and begin to roll together until you have a pin wheel shape (tucking the edge underneath to seal)
5. Grease a plate and begin shaping the paratha with your hands (not to hard) otherwise you will loose the layers)
6. Heat a tawa or suitable pan and fry until golden adding ghee or oil to each cooked layer

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