2 cups atta (Indian Chappati flour)
Extra flour for rolling the bread
1 tsp oil
3/4 cup paneer (Indian style cottage cheese)
1/2 cup potato, boiled and mashed
2 tbsp cilantro, minced
1 green chili, minced
1 tsp salt, or to taste
1/2 tsp turmeric
1 tsp cumin seeds
Ghee, as needed
- Sift the flour into a large bowl. Add a pinch of salt and then the oil. Using water as needed, make a stiff dough. Knead for a couple of minutes.
- Prepare the filling by blending together the potatoes and cottage cheese. To this mix, add the cilantro, green chilies, salt to taste, cumin seeds, and turmeric.
- Divide the dough into equal sized balls, just a little bugger than a key lime.
- Take one dough ball, flatten into a two inch disc. Take one heaped teaspoonful of the filling and place in the centre of the disc. Bring the edges of the dough together and seal into a ball again.
- Using extra flour as needed roll it into a disc about 4 inches wide. The edges may split and some filling may show. Don't worry as long as the paratha does not break.
- Heat a griddle/frying pan. Place one paratha on it.
- Cook both sides on evenly on medium heat. When done, remove on a plate, smear with ghee and keep warm in aluminium foil.
- Make all the parathas in the same way.
- Serve warm with fresh plain yogurt and pickle.
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