Paratha is a very common Indian flat bread but most of us get intimidated by the thought of making it. At least I thought of it as a laborious endeavor until I realized that once you get the technique right, making them was a breeze. I will attempt to give you a step-by-step guide to get your paratha to look and taste perfect without the concerns of making a totally shapeless paratha or getting the stuffing out while rolling.
Makes 8 Parathas
2 1/2 C -Whole wheat flour
1 small - Potato (Boiled)
1 C - Broccoli florets
1/4 Tsp - Jeera powder
3/4 Tsp - Chat Masala
Cilantro (Finely chopped)
Olive Oil Spray
To make the paratha dough, mix wheat flour with warm water, salt and oil. Knead well. Let the dough rest for at least 10-15 mins
Steam the broccoli florets until they can be coarsely mashed. Boil the potato and mash it well. Mix the mashed potato, broccoli, jeera, cilantro, salt, chat masala and keep it aside.
Take some of the paratha dough (a little bigger than a golf ball) and roll it into a circle (about 3.5" width). Add 2 Tbsp of the broccoli-aloo (potato) mix.
Seal the dough back into a rough ball as shown below.
Dust the work area with flour to make sure your parathas don't stick while rolling them. Keeping the sealed side down, put some flour on top of the dough and start rolling. Keep rotating the paratha after every stroke to get a perfectly round shape. Sometimes you might see air pockets while rolling but just pat that area down with your hands and continue to roll.
Heat the Tawa or griddle and cook the paratha on both sides until its golden brown and just right. Take the paratha off the heat and spray some olive oil.
Serve hot with Raita and Pickle.