Stuffed Paratha Pockets

Instructions

1. Prepare the Dough

   7 min hands-on30 min waiting

   • Combine whole wheat flour, a pinch of salt, and some olive oil in a large bowl.
   • Gradually add warm water while stirring until the dough forms.
   • Knead the dough on a floured surface for 5–7 minutes until soft.
   • Cover and refrigerate for at least 30 minutes.

2. Prepare the Potato Filling

   8 min hands-on12 min waiting

   • Boil diced potatoes in salted water until tender, then drain.
   • Mash the potatoes and mix with chopped dried chilies, chili powder, black pepper, cumin, salt, and chopped cilantro.

3. Prepare the Cauliflower Filling

   5 min hands-on

   • Grate the cauliflower and mix with cayenne, black pepper, cumin, and chopped cilantro.

4. Divide and Roll the Dough

   10 min hands-on

   • Divide the dough into 8 portions and roll each into a ball.
   • Roll out each ball into a thin circle about 15cm in diameter.

5. Stuff the Paratha

   3 min hands-on

   • Place filling in the center of one dough circle, leaving a border.
   • Brush edges with water, cover with another circle, and seal edges.

6. Cook the Paratha

   35 min hands-on

   • Heat olive oil in a skillet over medium heat.
   • Cook each paratha for 2–3 minutes per side until golden brown.

7. Serve

   1 min hands-on

   • Serve hot with yogurt, chutney, or salad.
   • Cooking tips:
   • Ensure the pan is hot before adding the paratha, then reduce heat to medium.
   • Roll out the dough gently to avoid tearing.
   • Adjust spiciness by varying chili powder and cayenne.
   • Reheat leftover parathas in a dry skillet to restore crispiness.