Uttarakhand Gehat Paratha Horse Gram Stuffed Pahadi Winter Bread

Method

1. 1

   Make the dough: knead wheat flour with salt, ghee and warm water into a soft smooth dough. Cover and rest 20 minutes.

2. 2

   Prepare the filling: drain boiled horse gram completely.

3. 3

   Mash coarsely with a fork — it does not need to be smooth.

4. 4

   Mix with grated ginger, finely chopped green chillies, cumin powder, coriander powder, red chilli powder, amchur and salt. The filling must be completely dry — any moisture will tear the paratha during rolling.

5. 5

   Divide dough into 8 balls and filling into 8 equal portions.

6. 6

   Flatten a dough ball into a 10 cm circle.

7. 7

   Place 2 tbsp filling in the centre. Gather the dough edges firmly around the filling and seal completely at the top.

8. 8

   Press gently flat. Dust with flour. Roll into an 18 cm circle using gentle even pressure.

9. 9

   Cook on a hot tawa 1.5 to 2 minutes until bubbles appear.

10. 10

    Flip. Apply ghee generously. Flip again. Apply ghee on the second side.

11. 11

    Press gently with a spatula. Cook until golden-brown spots appear on both sides.

12. 12

    Serve immediately with bhaang ki chutney and yogurt.