For the Parantha Dough:
- 1½ cups whole wheat flour
- Salt as needed
- Water as needed
- 1 teaspoon oil
For the Parantha Stuffing:
- 4 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chillies, finely chopped
- ½ teaspoon dry coriander seeds, crushed
- ½ teaspoon coriander powder
- ¼ teaspoon dry mint powder
- ¼ teaspoon chaat masala
- 1 teaspoon kasuri methi powder
- ¼ teaspoon ajwain (carom seeds)
- A pinch of hing powder (asafoetida)
- ¼ teaspoon garam masala powder
- ¼ teaspoon red chilli powder
- Salt to taste
- Black and white sesame seeds for sprinkling
- Whole wheat flour, for dusting
- Oil, as needed
- Butter or ghee for cooking
- In a mixing bowl, add the whole wheat flour, water and salt as needed to prepare a soft dough.
- Add a few drops of oil and let it rest covered for 5 to 15 minutes.
- Divide the dough into 4 equal balls.
- To prepare the stuffing, in a mixing bowl add the mashed potato and all the ingredients as listed except the sesame seeds. Mix everything together.
- To make the parantha, roll out a ball of dough as thinly as possible. Dust with additional flour as needed.
- Now apply ½ teaspoon of oil all over
- From the edge, start folding and pleating the rolled dough. You can also fold it like a paper fan. Roll the pleated dough into a tight circle. Join the edges.
- Roll it out again.
- Generously top it with the prepared stuffing, placing it as evenly as possible.
- From the edge, start folding and pleating the rolled dough into a tight circle. Join
- Dust some flour and roll it out again to a diameter of about 7 inches with 2 to 3mm thickness.
- Sprinkle some white and black sesame seeds on it and give it a last roll. Place the parantha on a hot tawa or griddle.
- Drizzle a few drops of pure ghee or butter and cook on both sides until the parantha has deep golden-brown spots. Cook all the paranthas similarly.
- Serve hot with butter, curd, lassi or tea.