Whole wheat paratha stuffed with spiced potato and dry ginger powder — the everyday Himachali hill breakfast distinguishable by the sonth in the filling.
Ingredients
For dough:
2 cups whole wheat flour (atta)
1/2 tsp salt
Water to knead a soft dough
For filling:
4 medium potatoes — boiled, peeled and mashed
2 green chillies — finely chopped
1/4 tsp dry ginger powder (sonth)
1/2 tsp cumin seeds — crushed
1/4 tsp amchur
1/4 tsp red chilli powder
2 tbsp fresh coriander
Salt to taste
Ghee or butter for cooking
Method
Make dough: combine atta and salt. Add water and knead 8 minutes into a smooth soft dough. Cover. Rest 20 minutes.
Make filling: combine mashed potato with finely chopped green chillies, dry ginger powder, crushed cumin, amchur, red chilli powder, coriander and salt. Divide into 8 portions.
Divide dough into 8 balls. Flatten one ball into an 8 cm circle.
Place one portion of filling in centre. Bring edges up and seal completely.
Gently flatten. Roll out carefully to 15 cm.
Heat a tawa on medium. Cook the paratha 2 to 3 minutes until golden spots appear.