Potato Stuffed Paratha

A golden flatbread cooked in ghee, crispy on the outside and soft inside. The spiced potato filling releases aromas of toasted cumin and fresh coriander when torn open.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 652
• Protein: 12 g
• Carbs: 114 g
• Fat: 15 g

Ingredients

• 250 g Wheat flour
• 150 ml Mineral water
• 2 pinch Gray sea salt
• 300 g Potato ( boiled and peeled )
• 1 piece Onion ( very finely diced )
• 1 piece Hot chili pepper optional ( minced without seeds )
• 1 tsp Cumin seeds
• 0.5 tsp Turmeric powder
• 1 tsp garam masala
• 2 tbsp Fresh cilantro ( chopped )
• 50 g ghee ( melted )
• 250 g Atta Flour ( sifted )
• 1 tsp Dried mango powder (Amchur)

Instructions

1. Prepare the dough

   Mix the wheat flour, atta flour, and salt. Gradually pour in the water and knead until the dough is smooth and elastic. It should no longer stick to your fingers.

2. Prepare the filling

   Mash the cooked potatoes into a firm puree. Stir in the chopped onion, minced chili, cumin, turmeric, garam masala, amchur powder, and coriander. The filling should be homogeneous.

3. Shape the parathas

   Form a ball of dough the size of an egg. Roll it out slightly, place a ball of filling in the center, then fold the dough over like a pouch. Seal firmly.

4. Roll out gently

   Flatten the stuffed ball with your palm, then roll it out on a floured surface. Go slowly to avoid piercing the dough and letting the filling escape.

5. Pan frying

   Heat a dry pan. Place the paratha. When bubbles appear, flip and brush with ghee. Cook until brown, crispy spots appear on both sides.

Chef's tips

• Let the dough rest for 20 minutes before rolling to relax the gluten.
• Ensure the potato mash is completely cold before stuffing, otherwise the dough will soften and tear.

Storage

Wrap them in a clean cloth to keep them soft. Stores for 2 days in the fridge. Reheat in a dry pan.