1 Ripe Mango
1/2 cup Yogurt
1/4 cup Water/Coconut Water
1 tsp Smoked Cumin Powder
a pinch Black Pepper Powder
1/2 tsp Black Salt
1-2 Boiled Potatoes
1, chopped Green Chili
1 tsp Grated Ginger
2 cups Whole-wheat Flour
as per need for dough water
1 tbsp Chopped Coriander Leaves
2-3 Dry/Fresh Mint Leaves
1 tsp, optional Jaggery/Coconut Sugar
With two young kids and no domestic help, having a sit-down meal is a true luxury. And when that meal is laid out in front of you lavishly, you just don’t want to miss this golden opportunity.
I get to enjoy this luxury only when my mom or my mom-in-law is visiting us here in Toronto. The aroma of fresh ghee smeared aloo paranthas is enough to pull me away from my daily hustle and remind me to enjoy little pleasures of life. And when it is accompanied by a tall glass of Mango Lassi, I immediately feel transported to Chandani Chowk’s Paratha Wali Gali. Visiting this place is one of my favorite memories from college time.
If you haven’t visited this renowned lane of Old Delhi yet, then what are you doing with your city life in this metropolis? Want to get the taste of real paranthas and lassi, then this place is for you. But for now, I am super content with these homemade beauties. And if you can’t visit this place for the time being, like me, then follow the recipe and align yourself with my feelings. After all, who doesn’t like to relish a hard earned meal….oh no….hard cooked meal!!! Enjoy:-)
Prepare Mango Lassi
In a blending jar, blend together peeled and chopped mango (big seed separated) along with yogurt, water, black salt, smoked cumin powder and black pepper powder.(jaggery/coconut sugar can be added too in case mango is a bit sour.)
Aim to get not too thick or not too thin smooth texture.
Transfer the mixture to a serving glass. Top it up with dry/fresh mint leaves for extra freshness.
Prepare Potato Stuffed Flat Breads
In a deep dish, mash boiled potato and add desirable spices according to your taste preference.
(Note: I like to add salt, red chili powder, coriander powder, cumin seeds, garam masala, black/white pepper powder, asafoetida powder and feugreek seeds. Usually these spices are in my spice box.)
add in grated ginger, green chili and chopped coriander leaves.
Using a rolling pin, flatten each stuffed dough making sure the thickness is even from everywhere. Now transfer the flattened dough onto the hot pan and slightly cook from both the sides by turning with the help of a spatula.
Once slightly cooked, spread desirable amount of ghee/oil on both the sides and cook until golden brown on both sides.
Serve the paranthas or flat breads immediately while hot along with Mango Lassi. On side, you can also serve cut onion, plain butter, chilies, pickles and green chutney.
(These make perfect condiments to go with these stuffed Indian Flat Breads.)
|1 Ripe Mango|
|1/2 cup Yogurt|
|1/4 cup Water/Coconut Water|
|1 tsp Smoked Cumin Powder|
|a pinch Black Pepper Powder|
|1/2 tsp Black Salt|
|1-2 Boiled Potatoes|
|1, chopped Green Chili|
|1 tsp Grated Ginger|
|2 cups Whole-wheat Flour|
|as per need for dough water|
|1 tbsp Chopped Coriander Leaves|
|2-3 Dry/Fresh Mint Leaves|
|1 tsp, optional Jaggery/Coconut Sugar|