Whole wheat flatbread stuffed with spiced potato and raw onion filling — the popular Haryanvi paratha eaten for breakfast with a side of yogurt and pickle.
Ingredients
For the dough:
2 cups whole wheat flour (atta)
1/2 tsp salt
Water — to knead a soft dough
Oil — 1 tsp
For the filling:
3 medium potatoes — boiled, peeled and mashed
1 small onion — very finely chopped
2 green chillies — very finely chopped
2 tbsp fresh coriander — finely chopped
1/2 tsp cumin seeds — coarsely crushed
1/4 tsp red chilli powder
1/2 tsp amchur
Salt to taste
Ghee or butter for cooking
Method
Make dough: combine atta and salt. Add water gradually and knead 8 to 10 minutes into a smooth, soft, pliable dough.
Add oil. Knead 1 minute more. Cover. Rest 20 minutes.
Make filling: combine mashed potato, very finely chopped onion, green chillies, fresh coriander, crushed cumin, red chilli powder, amchur and salt.
Mix well. Divide into 8 portions.
Divide dough into 8 balls. Roll one ball into an 8 cm circle.
Place one portion of filling in the centre. Bring up the edges and pinch to seal completely.
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.
Heat a tawa on medium. Place the paratha on the tawa.
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.