Serves 4
INGREDIENTS:
For the paratha dough:
1 cup whole wheat flour
1 tsp ajwain (green caraway seeds) - if you don't have this, don't worry!
1/2 tsp salt
1/2 tsp pepper
A few drops olive oil
1 cup cold water to gradually pour in and mix with hands
For the aloo mixture:
2-3 potatoes boiled and chopped
Salt
1 tablespoon olive oil
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1 green chili
Coriander leaves
DIRECTIONS:
To make the paratha, pour whole wheat flour in a flat dish and sprinkle salt, pepper, and ajwain. Add a few drops of olive oil and gradually incorporate cold water and knead the dough with your knuckles until a smooth ball is made, about 10 minutes. Cover and set aside and 20 minutes.
For the aloo (potato), take a pan over medium heat and add oil. Add cumin seeds and coriander seeds, as well as green chili. Add the boiled potatoes, turmeric, and salt and cover until potatoes have completely softened. Mash the potato mixture together and let cool.
To make the parathas, take the dough and roll it into cookie-like balls (about 10-15 should form). With a rolling pin, roll each cookie-like ball into a round, roti-like shape. Take 1-2 tablespoons of the the aloo mixture (depending on the size of the paratha) and add it to the center. Fold up paratha into circle making sure the aloo mixture is fully covered. Add a little bit of olive oil back on the surface, and roll the dough back out into a fully formed paratha. On medium, high heat, cook the paratha on a tawa or pan until the dough is fully cooked.
Serve with yogurt and enjoy!