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Amaranth Potato Paratha

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< 1 min read
Summary

Dine-in but feel like you’re dining out with this homemade Indian Paratha bread made with whole-grain amaranth flour and rich potatoes. This thin yet dense bread is infused with aromatic Indian spices, resulting in heavenly and exquisite flavor. Pair the paratha with your favorite Indian dishes like Chana Masala or Bhindi Masala.

Yields2 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 1 cup organic amaranth flour
 1 cup organic potatoes (cooked and mashed well, skin on or off)
 1 tbsp ground cumin
 1 tbsp curry powder
 1 tbsp onion powder
 ½ tsp salt (optional, +¼ tsp as desired)
 ¼ cup water (plus 2–4 tablespoons as needed)

Directions

1

Add the amaranth flour, cumin, curry, onion powder, and salt, if using to a large bowl. Mix well.

2

Add the mashed potato and mash them into the amaranth mixture.

3

Add ¼ cup water. With clean hands, mix the amaranth and potato mixture with the water.

4

If the mixture is still dry (if it’s cracking) then add one tablespoon of water at a time until it’s moist enough to form into a dough.

5

Separate the dough into 6 pieces for rolling.

6

On an amaranth floured surface, roll the dough to 1/16” thickness and about 4–5” around. You might also need to flour the roller.

7

Alternatively, you can simply use your hands to press the dough into the 4–5” rounds.

8

Transfer the rounds, one at a time, to a non-toxic, non-stick griddle heated on medium.

9

Grill each side 2–3 minutes until golden brown.

Chef's Notes

Substitutions
Instead of amaranth flour, try organic millet, chickpea or brown rice flour.

For the potatoes, use red, golden, or Russet. We kept the skin on and it worked great, but skin off will work as well.

Cooking alternative
Instead of grilling the paratha on each side, you can preheat an oven to 350 degrees F and bake the paratha on a parchment-lined baking sheet for 30 minutes, flipping halfway through.

Prep Ahead
Make and mash the potatoes ahead of time and store in an airtight container in the refrigerator for up to 24 hours.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days, separated with parchment paper.

Ingredients

 1 cup organic amaranth flour
 1 cup organic potatoes (cooked and mashed well, skin on or off)
 1 tbsp ground cumin
 1 tbsp curry powder
 1 tbsp onion powder
 ½ tsp salt (optional, +¼ tsp as desired)
 ¼ cup water (plus 2–4 tablespoons as needed)

Directions

1

Add the amaranth flour, cumin, curry, onion powder, and salt, if using to a large bowl. Mix well.

2

Add the mashed potato and mash them into the amaranth mixture.

3

Add ¼ cup water. With clean hands, mix the amaranth and potato mixture with the water.

4

If the mixture is still dry (if it’s cracking) then add one tablespoon of water at a time until it’s moist enough to form into a dough.

5

Separate the dough into 6 pieces for rolling.

6

On an amaranth floured surface, roll the dough to 1/16” thickness and about 4–5” around. You might also need to flour the roller.

7

Alternatively, you can simply use your hands to press the dough into the 4–5” rounds.

8

Transfer the rounds, one at a time, to a non-toxic, non-stick griddle heated on medium.

9

Grill each side 2–3 minutes until golden brown.

Amaranth Potato Paratha