Stuffed Paratha

Ingredients

Instructions

1. 1

   Make the dough: combine 2 cups of whole wheat flour, 1 teaspoon salt, 1 tablespoon oil, ¾ cup of warm water in a bowl. Knead 5-7 minutes until smooth and elastic. Cover with a damp towel; rest 30 minutes.

2. 2

   Make the filling: boil 3 medium potatoes whole until tender (about 20 min). Cool, peel, mash. Add 1 finely chopped onion, 1 chopped green chili (optional), 1 tablespoon grated ginger, ¼ cup chopped cilantro, 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder, ½ teaspoon garam masala, 1 teaspoon salt, 1 teaspoon amchur (dried mango powder, optional but traditional).

3. 3

   Divide the dough into 6 balls. Divide the filling into 6 portions.

4. 4

   Roll a dough ball into a 4-inch circle. Place a portion of filling in the center. Gather the edges up over the filling, pinch closed at the top. Flatten gently with your palm.

5. 5

   Sprinkle with flour and roll out carefully to a 7-inch circle. Roll gently — too much pressure tears the dough and the filling escapes.

6. 6

   Heat a heavy skillet or tava over medium-high. Cook the paratha for 2 minutes per side, then brush with ghee on both sides and cook another minute per side until deeply golden with crispy spots. Serve hot with yogurt, pickle, and mint chutney.