Recipe
Homemade Stuffed Paratha
These potato-stuffed Indian flatbreads combine a crisp, buttery surface with a warmly spiced centre, making a satisfying vegetarian meal alongside yoghurt, pickle or a fresh salad.
Ingredients
Method
35 mins prep30 mins cook65 mins total
Mix the chapati flour, ½ teaspoon of the salt and 1 tablespoon of the ghee in a bowl. Add the water gradually, kneading to make a soft dough. Knead for 5 minutes, cover and rest for 20 minutes.
Boil the potatoes until tender, drain well and mash. Stir in the ginger, green chilli, coriander, chaat masala, mild chilli powder and the remaining salt. Leave the filling to cool, then divide it into six portions.
Divide the dough into six balls. Roll one into a small disc, place a portion of filling in the centre, bring the dough up around it and pinch to seal. Flatten gently, dust with flour and roll to a circle about 15cm wide.
Heat a frying pan over medium heat. Cook each paratha for about 2 minutes on the first side, spread with a little ghee, then turn and cook the second side with more ghee until golden-brown spots appear. Keep finished parathas warm under a clean tea towel.
Notes
Keep the potato filling cool and reasonably dry before stuffing, and roll the sealed dough gently so the filling stays enclosed. Stack cooked parathas under a clean tea towel while you finish the batch.
About this recipe
Stuffed paratha is a comforting Indian flatbread with a crisp, gently blistered exterior and a soft potato filling scented with ginger, green chilli, coriander and chaat masala. The dough is made from chapati flour, rested briefly, then rolled around the filling so each flatbread cooks to a golden, savoury finish.
The key is to keep the filling fairly dry and to roll with a light hand, giving the paratha enough structure to hold its layers without squeezing the potato mixture out. Cook them one at a time in a hot frying pan, brushing with ghee as they brown. Serve fresh with yoghurt, pickle or a simple salad.
