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Monika Tadka
Paratha with a mustard finish
Brush warm parathas with a whisper of mustard oil for aroma that feels like home.
- Time
- 40 min
- Serves
- 4
- Level
- Medium
Ingredients
- 2 cups whole wheat atta
- Salt to taste
- Water to knead
- 3 potatoes, boiled and mashed
- 1 green chilli and a little ginger, chopped
- ½ tsp garam masala and ½ tsp amchur
- Fresh coriander, chopped
- Monika mustard oil for cooking and brushing
Method
- 1
Knead the atta with salt and water into a soft dough. Rest it covered for 15 minutes.
- 2
Mix the mashed potato with chilli, ginger, garam masala, amchur, coriander and salt.
- 3
Roll a small disc of dough, place a ball of filling in the centre, seal and roll out gently.
- 4
Cook on a hot tawa, turning once, then brush both sides with mustard oil and press until golden spots appear.
- 5
Serve hot with curd, butter or pickle.
Tadka tip: A thin brush of mustard oil right at the end gives the paratha its signature home-kitchen aroma.
