Griddle Ekadashi Flatbreads
(Ekadashi Paratha)
By Varun Shukla2
• 1 C rajgara flour
• ½ C potatoes boiled, peeled and grated
• 1 Tsp salt (adjust as per taste)
• 1 Tsp water (if needed)
Preparation
1. Take rajgara flour, grated potatoes, salt, water (if needed) and mix it properly
to make non-sticky dough.
2. Preheat the griddle or tava over moderately medium heat. Divide the dough
into 4 balls. On a floured surface, roll each ball into 6 inch wide discs using
the rolling pin. Sprinkle some flour if the dough sticks to the work surface
while rolling.
3. When the griddle is hot, spray the surface with little ghee, and transfer the
disc of dough to the griddle. When the top surface shows some bubbles, turn
it over and cook on reverse side. Now, sprinkle some ghee over the top of
the disc and cook for 30-40 seconds. Turn again and drizzle ghee on this
surface too. Press around the edges. The paratha is done when both the
sides are golden brown in color.
Offer it to Krishna and eat with vegetable dishes.
