Paratha

Indian flatbread that can be made with or without stuffing, enjoyed mainly with aloo (potato) but you can used your favorite filling of choice.

Preparation Time:
Dough preparation: 15-20 minutes (including resting time)
Stuffing preparation (if using): 15-20 minutes
Cooking Time:
Rolling and cooking each paratha: 2-4 minutes per paratha

Total Time:
Without stuffing: Approximately 35-45 minutes
With stuffing: Approximately 50-60 minutes

Ingredients:

For the dough:

  • 2 cups whole wheat flour (atta)
  • Water (as needed)
  • Salt (to taste)
  • 1 tablespoon oil or ghee

For the stuffing (optional):

  • Potatoes (2 medium-sized, boiled and mashed)
  • Ghee or oil (2 tablespoons)
  • Cumin seeds (1 teaspoon)
  • Green chilies (1-2, finely chopped)
  • Coriander leaves (2 tablespoons, finely chopped)
  • Salt (to taste)
  • Optional: spices like garam masala, turmeric, and red chili powder for added flavor

Instructions:

  1. Prepare the Dough:
    • In a large mixing bowl, add whole wheat flour and salt. Mix well.
    • Add water gradually and knead the flour to make a smooth, soft dough. You can also add a tablespoon of oil or ghee to the dough to make it softer.
    • Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
  2. Prepare the Stuffing (if using):
    • Heat oil or ghee in a pan.
    • Add cumin seeds and let them splutter.
    • Add chopped green chilies and sauté for a minute.
    • Add mashed potatoes and mix well.
    • Add salt and any optional spices like garam masala, turmeric, and red chili powder.
    • Cook the stuffing for a few minutes until the flavors blend together.
    • Remove from heat, add chopped coriander leaves, and let it cool.
  3. Make the Parathas:
    • Divide the dough into golf ball-sized portions.
    • Roll each portion into a ball and then flatten it slightly.
    • Roll out each ball into a circle (about 6-8 inches in diameter) using a rolling pin and a dusting of flour to prevent sticking.
  4. Stuff and Seal:
    • If you’re using the stuffing, place a spoonful of the potato mixture in the center of the rolled-out dough.
    • Bring the edges of the dough together to cover the stuffing and pinch the seams to seal it.
    • Flatten the stuffed ball and roll it out again gently to the desired thickness.
  5. Cook the Parathas:
    • Heat a griddle or a non-stick pan over medium heat.
    • Place the rolled-out paratha on the hot griddle.
    • Cook until bubbles appear on the surface, then flip it over.
    • Spread ghee or oil on the top, then flip again, applying ghee or oil on the other side.
    • Cook until both sides are golden brown and cooked through.
  6. Serve:
    • Serve hot parathas with yogurt, pickles, or any side of your choice.