Basic spices (e.g. red chili powder, salt)Keep it simple to enhance the potato's natural flavor~½ tspest.
All-purpose flour (Maida)Can substitute with whole wheat flour for a healthier option, though texture will be less soft and silky~1½ cupsest.
WaterAdd little by little as needed to form a soft dough~¼ cupsest.
Cooking oilAdded to dough and kneaded in1 tsp
Cooking oil (for cooking)Lightly sprayed on both sides while cooking~2 tbspest.
Dry flour (for dusting)~2 tbspest.
Steps
1
Grate the boiled potatoes using a fine grater, or mash them well.
2
Mix in basic spices, keeping the seasoning simple to let the potato's natural flavor shine.
3
Add all-purpose flour and mix everything thoroughly. For a healthier option, whole wheat flour can be used instead, though the texture will be less soft and silky.
4
Add water little by little as needed to form a smooth, soft dough.
5
Add one teaspoon of oil and knead the dough again until well combined.
6
Cover the dough and let it rest for about 10 minutes.
7
After resting, divide the dough into small balls, dust with dry flour, and gently roll each one out.
8
Roll the paratha as thin as possible — this gives it the soft, light, silk-like texture.
9
Place the thin rolled dough onto a hot skillet and cook quickly over high heat.
10
Lightly spray oil on both sides while cooking. Be careful not to overcook, or the paratha will turn crispy instead of soft.
11
Once both sides are cooked just right, remove the paratha from the pan.
12
The super soft Rumali Reshmi Paratha is ready — flavorful even without stuffing, perfect for travel, lunch boxes, or enjoying with a hot cup of tea.
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