Stuffed Parantha

How to Prepare

1. Prepare the dough by mixing 5 kg of whole wheat flour with water and a pinch of salt in a large mixing bowl. Knead until soft and smooth. Cover and let it rest for 30 minutes.
2. Boil 3 kg of potatoes until soft, then peel and mash them in a bowl.
3. Add 200 g chopped onions
4. 100 g chopped green chilies
5. 50 g chopped coriander
6. 2 tbsp cumin seeds
7. 2 tbsp garam masala
8. 2 tbsp red chili powder, and salt to taste to the mashed potatoes. Mix well to prepare the stuffing.
9. Divide the dough into 40 equal portions (for 20 people
10. 2 parathas each).
11. Take one dough ball, flatten it slightly, and place 2-3 tbsp of potato stuffing in the center. Fold the edges over the stuffing and seal it.
12. Roll out the stuffed dough ball into a flat, round paratha, about 6-8 inches in diameter, using a rolling pin and some dry flour to prevent sticking.
13. Heat a tawa over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear.
14. Flip the paratha, spread 1 tsp of ghee or oil on the cooked side, and cook the other side for another 1-2 minutes until golden brown spots appear.
15. Flip again, apply ghee or oil on the other side, and cook for 30 seconds. Remove from tawa.
16. Repeat the process for the remaining dough balls. Serve hot with yogurt, pickle, or butter.