Whole wheat flour - 1cup
Water ½ cup or as required
Salt - A pinch
Onion - 2 ( big, chopped finely)
Potato - 1 ( boiled & mashed)
Fennel seed powder - ¼tsp
Jeera powder - ¼tsp
Garam masala powder - ¼tsp
Red chili powder - 11/2tsp or to taste
Corainder powder - 1tsp or to taste
Turmeric powder - 2 pinch
Green chili - 1 (minced)
Cilantro - As required minced
Salt - To taste
Oil - 1tbsp
Extra Flour for Dusting & Oil for cooking
- Mix dough ingredients together and make a soft dough as we do for chapati dough & knead it for sometime.
- Apply oil on the dough & cover it with wet cloth & rest it for minimum 15mins.
- Heat Oil in a pan & fry Onion & green chili til transparent.
- Add All powders & saute it for a minute along with salt.
- Adjust Salt & spice.
- Finely add mashed potato & cilantro to this mixture.
- Turn off the heat & allow it to cool.
- Meanwhile Knead the dough for a 2 minutes & divide it in to 6 equal portion balls.
- Once Onion mixture cooled down, divide it in to 6 equal portion & make sure masala portion is bigger than dough portion balls.
- Dust little flour on the rolling surface, Take dough ball & roll it into 5' circle and place the Onion masala ball in center & lift the edges of the dough together to seal the masala ball. Press it in center & flat the stuffed ball.
- Do the same with rest of the balls & keep it aside for 10mins.
- Again Roll the stuffed balls into 8' circle & make sure sealed surface is on top while rolling and roll it gently to avoid filling oozes out from the dough.
- Heat the skillet hot & place the paratha over the skillet.
- When paratha puff up slightly, flip to other side & drizzle oil or ghee over and edges of the paratha.
- Gently press with spatula to balloon up the paratha & both sides are cooked well & in golden brown colour.
- Serve hot with yogurt or any pickle.