Ingredients:
For the Dough:
2 cups all-purpose flour (or whole wheat flour)
1/2 teaspoon salt
2 tablespoons vegetable oil or ghee
Water, as needed
For the Filling:
2 medium potatoes, peeled and boiled
1 small onion, finely chopped (optional)
1-2 green chilies, finely chopped (optional)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala (optional)
1/2 teaspoon red chili powder (adjust to taste)
Salt, to taste
2 tablespoons chopped fresh cilantro (coriander leaves)
For Cooking:
Ghee or vegetable oil
Instructions:
1. Prepare the Dough:
In a large bowl, combine the flour and salt.
Add the vegetable oil or ghee and mix it into the flour using your fingers until it resembles coarse crumbs.
Gradually add water, a little at a time, and knead the dough until it is soft and pliable. This should take about 5-7 minutes.
Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2. Prepare the Filling:
Peel and boil the potatoes until tender. Drain and mash them in a bowl.
Add the finely chopped onion and green chilies (if using) to the mashed potatoes.
Stir in the cumin seeds, coriander powder, turmeric powder, garam masala (if using), red chili powder, salt, and chopped cilantro.
Mix well until all the spices are evenly incorporated into the potato filling.
3. Assemble the Parathas:
Divide the dough into 8-10 equal portions and roll each portion into a ball.
Take one dough ball and roll it out into a small circle (about 4 inches in diameter) on a floured surface.
Place a generous spoonful of the potato filling in the center of the dough circle.
Carefully fold the edges of the dough over the filling to enclose it completely, pinching the edges to seal.
Gently flatten the filled dough ball and roll it out into a larger circle (about 6-8 inches in diameter), being careful not to press too hard to avoid the filling from oozing out.
4. Cook the Parathas:
Heat a griddle or skillet over medium-high heat.
Place the rolled-out paratha onto the hot griddle and cook for about 1-2 minutes, or until you see bubbles starting to form.
Flip the paratha and brush with a little ghee or oil. Cook for another 1-2 minutes, pressing gently with a spatula to ensure even cooking.
Flip again and cook until golden brown spots appear on both sides.
5. Serve:
Serve the hot potato chapati bread with yogurt, pickles, or any curry of your choice.
