Farali Potato paratha

Farali Potato Paratha is a traditional Indian dish that is typically made during fasting periods such as Navratri. It is made with a mixture of potatoes, singhare ka atta (water chestnut flour), and a variety of spices. The mixture is formed into dough and then rolled out and cooked on a griddle to make parathas.


  • 2 cups boiled and mashed potatoes
  • 1 cup singhare ka atta (water chestnut flour)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • Salt, to taste
  • Oil, for cooking


  1. In a mixing bowl, combine the mashed potatoes, singhare ka atta, cumin powder, coriander powder, red chili powder, and salt. Mix well and knead to form a dough.
  2. Divide the dough into small balls.
  3. Roll out each ball into a circle using a rolling pin.
  4. Heat a griddle or tawa over medium heat.
  5. Once the griddle is hot, place the rolled out dough on it and cook for a minute or until small bubbles appear on the surface.
  6. Flip the paratha and cook on the other side for another minute or until golden brown.
  7. Apply oil on both sides and cook for a few seconds.
  8. Repeat the process for the remaining dough.
  9. Serve the Farali Potato Paratha hot with chutney or yogurt.

Note: You can also add finely chopped coriander leaves



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