- 1cup water
- 1/2tsp salt
- 1tbsp veg oil
- 1qt atta (whole wheat flour)
- 4 each medium mashed boiled potatoes
- 1tsp chaat masala
- 1tsp crushed garlic
- 4 each crushed green chillies with seeds
- 1tbsp ginger juice
- 1/2 cup chopped green coriander leaves
- 1 tbsp tsp lemon juice
- 1tsp crushed Aranya Pepper
- ½ tsp sugar
- ½ cup vegetable oil
- In a bowl, mix the atta, cooking oil, and salt until everything is combined.
- Add water and knead to make very smooth dough.
- Cover and rest dough for at least 20 to 30 minutes.
- Divide dough into round balls weighing 50 gms each - smaller than a ping pong ball.
- In a pot take mashed potatoes and mix all the stuffing ingredients into a rough paste with a fork or potato masher. Your mash should taste quite strongly seasoned because it will season the rest of the paratha!
- Mould your mash into round potato balls that are identical in size and weight to the dough balls.
- With the help of a rolling pin or by hand, spread dough in a small disc on a lightly floured surface. In the center put spiced potato filling. Pull the sides of dough and bring it to the middle and try to cover the filling.
- Spread slowly and roll the dough with stuffing in a bigger disc ranging 4 to 5” in diameter.
- Heat a frying pan or flat top (tava) on medium heat.
- Put oil on a hot skillet. Place bread on the skillet slowly. Cook one side until a bubble forms and creates a little crispy layer. Flip to the other side and repeat the process.
- Serve hot with desi ketchup, mint cilantro chutney or just a dollop of full fat yogurt.