Haryana Aloo Pyaz Paratha Potato Onion Stuffed Flatbread

Method

1. 1

   Make dough: combine atta and salt. Add water gradually and knead 8 to 10 minutes into a smooth, soft, pliable dough.

2. 2

   Add oil. Knead 1 minute more. Cover. Rest 20 minutes.

3. 3

   Make filling: combine mashed potato, very finely chopped onion, green chillies, fresh coriander, crushed cumin, red chilli powder, amchur and salt.

4. 4

   Mix well. Divide into 8 portions.

5. 5

   Divide dough into 8 balls. Roll one ball into an 8 cm circle.

6. 6

   Place one portion of filling in the centre. Bring up the edges and pinch to seal completely.

7. 7

   Gently flatten the filled ball. Roll out carefully to 15 to 16 cm round — if filling breaks through, pinch and reseal, dust with flour and continue rolling.

8. 8

   Heat a tawa on medium. Place the paratha on the tawa.

9. 9

   Cook 2 to 3 minutes until golden spots appear on the bottom. Flip. Apply ghee or butter. Cook 2 minutes. Flip again. Apply ghee on second side. Cook 1 minute until both sides are golden and crispy.

10. 10

    Serve hot with yogurt and pickle.