Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups plain white flour ((Note 1))
  • 1 tsp salt
  • 1 cup water ((Note 2))
  • 2 tbsp vegetable oil ((or any other cooking oil), ghee or butter)
  • 1 1/2 cups mashed potato ((Notes 3 and 4))
  • 1/2 cup shallots/scallions (, chopped)
  • 2 tbsp fresh coriander/cilantro (, roughly chopped (optional - adds a nice burst of freshness))
  • 1/2 tsp fresh ginger (, grated (optional - Note 5))
  • 1 tsp Garam Masala ((Note 6))
  • 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme ((Note 7))
  • 1/4 tsp chili powder ((Note 8))
  • 1/2 tsp salt

Instruction

  • Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
  • Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
  • Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
  • Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
  • Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
  • Cut the dough into 4 pieces with a knife.
  • Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
  • Place 1/3 cup of the Filling into the middle of the rolled out dough.
  • Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
  • Flatten the ball slightly and shape the flattened disc into a circle using your hands.
  • Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
  • Heat 1 tbsp of oil in a non stick fry pan over medium heat.
  • Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
  • Turn the Paratha over and cook the other side for 1 minute 30 seconds.
  • Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
  • Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
  • Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.