Flaky Paratha with Potato Bhaji (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (For the paratha dough)
• 3/4 cup Water (Lukewarm, to knead dough)
• 1 tsp Salt (For dough seasoning)
• 3 tbsp Ghee (or oil) (2 tbsp for dough, 1 tbsp for cooking parathas)
• 2 medium Potatoes (Peeled, boiled and mashed)
• 1 small Onion (Finely chopped for bhaji)
• 1 Green chili (Finely chopped, adjust to heat preference)
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 2 tbsp Coriander leaves (Finely chopped, garnish)
• 2 tbsp Oil for frying bhaji (Neutral oil (e.g., vegetable or canola))
• 1 tsp Salt (for bhaji)

Instructions

1. Prepare the potato bhaji

   Boil the potatoes until tender, peel and mash them coarsely. Heat 2 tbsp oil in a pan over medium heat, add mustard and cumin seeds until they crackle, then add chopped onion and green chili. Sauté until onion turns translucent, add turmeric, red chili powder, and salt. Stir in the mashed potatoes, mix well, and cook for 5‑7 minutes until the mixture is dry and slightly crisp. Garnish with chopped coriander leaves and set aside.

   Time: PT10M

   Temperature: medium heat

2. Make the dough

   In a large bowl combine 2 cups whole wheat flour, 1 tsp salt and 2 tbsp ghee. Mix with fingertips until the flour looks crumbly. Gradually add lukewarm water, kneading until you get a smooth, non‑sticky dough. Let the dough rest, covered with a damp cloth, for 10 minutes.

   Time: PT10M

3. Shape and fold the paratha

   Divide the rested dough into 4 equal balls. Lightly dust a ball with dry flour and roll it into a thin circle (about 6‑7 inches). Brush the surface with a little ghee, sprinkle a pinch of dry flour, then fold the circle in half, brush again, fold once more to form a triangle. Lightly roll the folded triangle into a paratha about 6‑7 inches, applying gentle pressure to keep layers intact.

   Time: PT10M

4. Cook the paratha

   Heat the tawa over medium‑high flame. Place the rolled paratha on the hot surface; when small bubbles appear, flip and brush the cooked side with a little ghee. Cook the other side until golden spots appear, then flip again and press lightly with the spatula, brushing with ghee as needed. For a crisp paratha, keep the flame medium‑low for the final minute; for a softer texture, keep it medium‑high.

   Time: PT15M

   Temperature: medium‑high heat

5. Serve

   Stack the hot parathas on a plate, serve immediately with the prepared potato bhaji on the side. Optionally drizzle a little extra ghee over the parathas for extra shine.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

7 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g