How to make it
6 steps. Take it one step at a time.
Combine whole wheat flour, 1/2 tsp salt, and 1 tsp oil
In a large mixing bowl, combine whole wheat flour, 1/2 tsp salt, and 1 tsp oil. Gradually add water and knead to form a soft, smooth dough. Cover and let it rest for 20 minutes.
20 minMash the boiled potatoes thoroughly
In a separate bowl, mash the boiled potatoes thoroughly. Add green chilies, grated ginger, chopped cilantro, cumin powder, amchur, garam masala, and the remaining 1/2 tsp salt. Mix everything well.
Divide the dough and the potato filling
Divide the dough and the potato filling into 8 equal portions. Roll one dough portion into a small circle (~4 inches). Place a portion of filling in the center.
Gather the edges of the dough
Gather the edges of the dough and bring them together to seal the filling completely. Flatten the ball slightly, dust with flour, and roll out gently into a 6-7 inch circle, ensuring the filling doesn't leak.
Heat a tawa or griddle
Heat a tawa or griddle over medium-high heat. Place the rolled paratha on the hot tawa. When tiny bubbles appear, flip it.
Spread 1/2 tsp of ghee or oil
Spread 1/2 tsp of ghee or oil on the surface. Flip again and apply ghee to the other side. Press with a spatula and cook until both sides are golden brown and crispy.
A little kitchen wisdom
Serve hot with a dollop of butter, thick yogurt (curd), or your favorite Indian pickle. For a crispier texture, use ghee instead of oil for frying.
