I have to admit that I have never made these prior to our Del Marie Indian Dinner and while there may be many steps in the process, these were rather simple to make.

Paratha are a perfect as a starter, side dish or as a simple meal on their own.  No matter what, be sure to serve these with fresh yogurt, cucumber-tomato raita or a cilantro-mint yogurt.  There is something about the combination of the paratha and yogurt that equal perfection.

Ingredients for the dough:

• 2 1/4 cups whole wheat flour
• 1 tbsp oil
• salt to taste
• about 1 cup water (or a little more if required)

Ingredients for the potato filling:

• 1 big onion, finely chopped
• about 8 small to medium potatoes (approx. 2 cup mashed potatoes)
• 1 tsp ginger paste
• 1/2 tsp garlic paste
• 2-3 green chillies (deseeded and finely chopped)
• 1/4 tsp chilli powder (adjust to taste)
• ¼ tsp turmeric powder
• 1 1/2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• salt to taste
• 1 tbsp oil
• 2 tbsp finely chopped fresh coriander
• Oil/ghee/butter to cook the paratha

Start by preparing the potato filling:
Peel potatoes, fill a large pot with water, add potatoes to the pot (never add potatoes to hot water, always add when water is cold), put over high heat and boil until the potatoes are very soft. When they are finished cooking, drain the water and then mash them very well so there are no lumps left.

Heat the oil in a pan and add the ginger, garlic pastes and chopped onion. Sauté everything till the onions soft and translucent. Add the spice powders and sauté, over medium heat, for a minute. Then add the green chillies, potatoes, salt and chopped coriander.
Mix everything well and then take off the heat. Allow to cool and divide the mixture into 12 equal portions. Roll the portions into balls.

Then make the dough:
Put the whole wheat flour, salt and oil in a deep bowl and whisk together. Add the water about a 1/4 cup at a time and knead until your dough is soft (but not sticky) and elastic. Divide the dough into 12 equal portions and roll each into a ball.

To make the Paratha:

Take one ball of dough and roll it out into a 3” circle lightly dusting with whole wheat flour if necessary.
Place a ball of mashed potato in the centre of the dough circle. Bring up the sides of the dough circle around the potato ball and enclose it completely, pinching the dough on top.

Flatten it slightly, dust lightly with whole wheat flour, and roll out into a 1/4 “thick circle. Make sure that the filling doesn’t come out while rolling. Use the rolling pin lightly when rolling the paratha out.

Cook the paratha on a hot skillet over medium heat till light brown spots appear on one side. Cook similarly on the other side. Brush lightly with oil and again cook the paratha on both sides till the brown spots deepen a bit.
Repeat with remaining dough and potato filling balls.

Serve hot with fresh thick yogurt.
This recipe makes 12 parathas.

Notes:

• This recipe doubles well.
• If you intend to make more than you need for one dinner, the paratha will freeze well.  Be sure to keep each piece of flat bread separated with wax paper and then keep in an airtight container or ziplock bag.  Thaw and reheat in a 350 degree oven before serving.

(Adapted from My Diverse Kitchen blog)

- annemarie