SLC30-W4 | “Potato Magic Challenge” : Potato Paratha

Ohkay, I think I'll be the first male Nigeria to actually try this potato paratha. Dealing with the kitchen became my thing lately and I can admit honestly that I'm good at handling those utensils and ingredients. So today, I'll be sharing how I made the recipe, "Potato paratha" in Nigeria with an improvised leaf since there's no coriander leaf in where I dwell. I must first of all tell you my special ingredients. Get ready to watch my video at the end of the word tutorials.

To prepare this potato paratha, you must not lack the following utensils. You'll definitely need a lot of bowl plates and the following.

• I arranged my ingredients first before determining which one would be taken into consideration first. The arrangement of ingredients helped me know the one that's not available, so I won't have to run in search for it when I've already gone far with the preparation. My potatoes were the first thing I tackled. I peeled and cut them into little pieces because putting it whole may delay it from becoming easily soft. After that, I washed the potatoes in running water and contained it in a plate before putting it into my steam pot with pinches of salt to taste.

• I then exposed it to heat for 15 minutes. While waiting, I made my flour useful to me. I measured 1 cup of flour in a bowl and added pinches of salt with 2 tablespoons of soyabean oil and then mixed it together with water so that I can form a dough out of it. I mixed and massaged it well so it won't be sticky when rolled. I added flour and massaged it very well. It took some time before I it came out well. The oil helped in lubricating the dough so that it becomes easy to cut and roll.

For more clips, watch the video below

• I then spread flour on a tray and placed the dough there to focus on the potatoes as it was done boiling and became soft for turning into mash. It's always ideal to mash the potatoes when hot. So after bringing it down from my heat, I contained it on a bowl and mashed it till it becomes like paste.

• I added 2 tablespoons of mustard oil into the mashed potatoes, sliced my coriander leaves into tiny pieces and did same with my onions. Cutting it into tiny pieces prevents difficulties when we want to roll the dough together with the mixture.

• After that, I mixed with the mixture with my hands and made it look like this as you can see in the picture. The scent of the leaves was just giving food vibes. The scent, the oil and the pepper brought out an aroma that made the whole kitchen have a great smell. My mom was even wondering what I was cooking.

• After that, I cut the dough in pieces and spread it so it becomes thin. I then spread the fillings on the dough and folded it to roll again. This time I was careful to avoid spilling. I then rolled it with the aid of adding flour and cut them into shapes with a knife. That was how I was able to achieve this new recipe I'm just trying for the first time, potato paratha.

• I fried it on hot oil and used a turner to bring it out and placed it on an attractive way, on a plate. This is the result finale of potato paratha