📝 About This Recipe
Originating from the heart of Punjab, these stuffed flatbreads are a masterpiece of texture, featuring a crisp, buttery exterior and a soft, soul-warming potato filling. Each bite delivers a harmonious blend of earthy cumin, bright ginger, and tangy amchur, making it the quintessential Indian brunch staple. Perfectly flaky and incredibly satisfying, this dish transforms simple pantry ingredients into a culinary embrace that fuels the body and delights the senses.
🥗 Ingredients
The Dough
- 2 cups Atta (Whole Wheat Flour) (extra for dusting)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable Oil (to soften the dough)
- 3/4 cup Water (lukewarm, added gradually)
The Spiced Potato Filling
- 3 large Potatoes (boiled, peeled, and thoroughly mashed)
- 2 pieces Green Chilies (finely minced)
- 1 inch Fresh Ginger (grated into a paste)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Cumin Seeds (toasted)
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 1/2 teaspoon Garam Masala (high quality)
- 1 teaspoon Amchur (Dried Mango Powder) (for a signature tang)
- 1 teaspoon Salt (to taste)
For Toasting
- 4-5 tablespoons Ghee or Neutral Oil (for pan-frying)
- 4 pats Salted Butter (for serving on top)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the atta and salt. Add one tablespoon of oil and rub it into the flour with your fingertips until it feels slightly crumbly.
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2
Slowly add lukewarm water, a little at a time, kneading continuously until a soft, pliable, and non-sticky dough forms. Knead for 5 minutes to develop the gluten.
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3
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This 'autolyse' period ensures the parathas are soft and easy to roll.
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4
While the dough rests, prepare the filling. Ensure your boiled potatoes are completely cool to prevent the filling from becoming soggy. Mash them until no large lumps remain.
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5
Add the minced chilies, ginger, cilantro, cumin seeds, red chili powder, garam masala, amchur, and salt to the potatoes. Mix thoroughly until the spices are evenly distributed.
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6
Divide the dough into 8 equal-sized balls. Divide the potato filling into 8 slightly smaller balls.
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7
Take one dough ball and flatten it into a 4-inch circle using a rolling pin on a floured surface. Keep the edges slightly thinner than the center.
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8
Place one portion of the potato filling in the center. Bring the edges of the dough together over the filling, pleating them like a dumpling, and pinch to seal tightly.
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9
Gently flatten the stuffed ball with your palm. Dust with flour and roll it out carefully into a 7-8 inch circle. Use light pressure to avoid the filling bursting through the dough.
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10
Heat a heavy-bottomed tawa or cast-iron skillet over medium-high heat. Once hot, place the paratha on the skillet.
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11
Cook for about 30-40 seconds until small bubbles appear on the surface. Flip the paratha and cook the other side for another 30 seconds.
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12
Spread a teaspoon of ghee or oil on the top surface, then flip again. Press down gently with a spatula to ensure even browning and to help the paratha puff up.
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13
Apply ghee to the other side and flip once more. Cook until both sides are golden brown with crispy charred spots. This should take about 2 minutes total per paratha.
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14
Transfer to a plate lined with a paper towel or a basket. Repeat the process for the remaining dough and filling.
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15
Serve immediately while hot, topped with a generous dollop of butter.
💡 Chef's Tips
Always cool your potato filling completely; warm potatoes release moisture which will tear the dough during rolling. If the dough is too stiff, the paratha will be hard; if too soft, it will be difficult to stuff—aim for the texture of a soft earlobe. Use a light hand when rolling; start from the center and move toward the edges to distribute the filling evenly. For a vegan version, substitute the ghee and butter with avocado oil or vegan butter. If the filling is too wet, add a tablespoon of roasted gram flour (besan) to absorb the moisture.
🍽️ Serving Suggestions
Serve with a side of thick, cold Greek yogurt or traditional 'Dahi' sprinkled with roasted cumin powder. Pair with a spicy mango or lime pickle (Achar) for a classic flavor contrast. Enjoy alongside a steaming cup of Masala Chai for the ultimate breakfast experience. A side of fresh 'Kachumber' salad (diced cucumber, tomato, and onion) adds a refreshing crunch. For a sweet and savory twist, serve with a small bowl of jaggery or honey.