Aloo Parantha (with Liquid Dough)

Instructions:

1. Wash and cut the potato into 8 halves.
2. Boil water in a pot and put the potatoes in it. Let it boil for 10-15 minutes on high flame.
3. Check with a knife or fork to see that the potatoes are completely boiled and have become soft.
4. Take them out and peel off the skin. Keep aside to cool down.
5. Take Wheafree Maida Replacer in a mixing bowl.
6. Add coriander leaves, onion, salt, turmeric powder, pepper, oregano, chilli flakes in the bowl and mix everything well.
7. Add water gradually and mix using a whisk. Add more water as per requirement to make a smooth liquid batter, free of lumps. (not too runny)
8. Now grate the potatoes into the liquid batter or add mashed potatoes into it. Whisk well until the batter becomes smooth.
9. Heat a non stick pan over medium flame. Brush it with a little oil/butter.
10. Pour some of the batter on the pan and spread it evenly, use a spoon or spatula if required.
11. Cook over medium flame until the edges separate the pan and the parantha looks set (the batter should not be in liquid form anymore.)
12. Flip and cook the other side. Keep pressing the edges lightly with a spatula or a clean cloth.
13. Brush both sides with oil or butter and cook.
14. Once both the sides are done, take it off the pan.
15. Serve hot along with yoghurt and/or a gluten free pickle or tomato sauce.