Posted By : I am Fresh

17 Feb, 2022 4:03 PM

Cooking Time : 27 Minute

Ingredients

DOUGH

• 2 1/2 cups plain white flour 
• 1 tsp salt
• 1 cup water (Note 2)
• 2 tbsp vegetable oil (or any other cooking oil), ghee, or butter

FILLING

• 1 1/2 cups mashed potato 
• 1/2 cup shallots/scallions, chopped
• 2 tbsp fresh coriander/cilantro, roughly chopped 
• 1/2 tsp fresh ginger, grated 
• 1 tsp Garam Masala 
• 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme 
• 1/4 tsp chili powder 
• 1/2 tsp salt

Instructions

• Place the flour, water, and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.

• Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.

• Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.

• Meanwhile, make the Filling. Place all filling ingredients into a bowl and mix to combine.

• Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).

• Cut the dough into 4 pieces with a knife.

• Take one ball and use a rolling pin to roll it out into a roundabout 18cm/7" in diameter.

• Place 1/3 cup of the Filling into the middle of the rolled-out dough.

• Gather the edges of the dough to enclose the filling (see photo below). Remove as much air as possible from inside then pinch to seal.

• Flatten the ball slightly and shape the flattened disc into a circle using your hands.

• Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.

• Heat 1 tbsp of oil in a nonstick frypan over medium heat.

• Place one Paratha into the frypan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.

• Turn the Paratha over and cook the other side for 1 minute 30 seconds.

• Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.

• Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.

• Cut into 4 pieces and serve immediately. It can be served with chutney or yogurt on the side. I find that the Filling has so much flavor that it doesn't need anything on the side.