Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Filling
Cooking
Equipment
Bowl; saucepan; masher; rolling pin; flat frying pan; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Make dough · About 20 min
- Mix 300 g whole-wheat atta, 180 ml water, ½ tsp salt, 15 ml neutral oil; knead for 5 minutes. Cover and rest for 20 minutes.
Check: The dough is soft but not sticky.
Cook the filling · About 15 min
- Boil 450 g potatoes, peeled and cubed in water for 12–15 minutes. Drain well and mash. Cool; mix with 1 tsp ground cumin, ½ tsp chili powder, ½ tsp garam masala, ½ tsp salt and 15 g coriander leaves.
Check: No large potato lumps remain.
Fill and roll · About 10 min
- Divide dough and filling into 8 portions. Enclose filling inside each dough ball; pinch shut. Roll gently to a 16 cm circle. Use a little extra flour for dusting only if needed.
Cook · About 20 min
- Heat a flat pan over medium-high heat. Cook each paratha for 1–2 minutes per side. Spread a little 30 g ghee on both sides; cook until golden spots appear.
Check: The dough is set through the edges; the filling is hot.
Tips
- Cool filling before stuffing.
- Roll from the centre with light pressure.
Substitutions
- Use oil instead of ghee for a vegan version.
- Use plain whole-wheat flour if atta is unavailable; adjust water gradually.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Boil potatoes one day ahead and refrigerate.
- Make dough ahead; refrigerate covered, then let it soften briefly before rolling.
FAQ
Why does the filling escape?
Large potato lumps or too much filling can tear the dough. Mash well and roll gently.
Can I freeze parathas?
Freeze cooked, cooled parathas with paper between them. Reheat until hot throughout.
Can I omit the chili?
Yes. Cumin and coriander still flavour the filling.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
