Aloo Pyaaz Paratha with Coriander Chutney

Instructions

1. 1

   Prepare the Dough (10 minutes + 20 minutes resting)

   • In a large mixing bowl, combine 2 cups of whole wheat flour, 0.5 tsp of salt, and 1 tbsp of vegetable oil. Mix with your fingertips until the oil is evenly incorporated.
   • Gradually add warm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Prepare the Filling (15 minutes)

   • While the dough rests, boil the potatoes until they are completely cooked and fork-tender. Peel the skin and mash them in a bowl, ensuring there are no large lumps.
   • Allow the mashed potatoes to cool down to room temperature completely. This is a crucial step to prevent the parathas from breaking.
   • Once cooled, add the finely chopped onion, green chilies, coriander leaves, red chili powder, garam masala, amchur, ajwain, and the remaining 1 tsp of salt.
   • Mix everything together gently but thoroughly. Taste and adjust the seasoning if needed. Your filling is ready.
3. 3

   Stuff and Roll the Parathas (10 minutes)

   • Knead the rested dough for another minute. Divide the dough and the filling into 8 equal portions.
   • Take one dough ball, dust it with dry flour, and roll it into a small circle of about 3-4 inches in diameter.
   • Place one portion of the potato-onion filling in the center.
   • Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it securely and flatten the stuffed ball gently with your palm.
   • Dust the stuffed ball with dry flour again and roll it out gently into a 6-7 inch circle. Apply even, light pressure to ensure the filling spreads evenly without tearing the dough.
4. 4

   Cook the Parathas (15 minutes)

   • Heat a tawa (flat griddle) over medium-high heat.
   • Carefully place a rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
   • Flip the paratha and cook the other side for 30 seconds. Apply about 1/2 tsp of ghee on the top surface.
   • Flip it again. The ghee-coated side should now be facing down. Apply another 1/2 tsp of ghee on the new top side.
   • Press the paratha gently with a spatula, especially around the edges, and cook while flipping a couple of times until both sides are golden brown and crispy. Each paratha will take about 2-3 minutes to cook.
   • Repeat the process for all the remaining parathas. Serve them hot off the tawa.