Lachha Aloo Parantha

INGREDIENTS

For the Parantha Dough:

• 1½ cups whole wheat flour
• Salt as needed
• Water as needed
• 1 teaspoon oil

For the Parantha Stuffing:

• 4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chillies, finely chopped
• ½ teaspoon dry coriander seeds, crushed
• ½ teaspoon coriander powder
• ¼ teaspoon dry mint powder
• ¼ teaspoon chaat masala
• 1 teaspoon kasuri methi powder
• ¼ teaspoon ajwain (carom seeds)
• A pinch of hing powder (asafoetida)
• ¼ teaspoon garam masala powder
• ¼ teaspoon red chilli powder
• Salt to taste
• Black and white sesame seeds for sprinkling
• Whole wheat flour, for dusting
• Oil, as needed
• Butter or ghee for cooking

METHOD

• In a mixing bowl, add the whole wheat flour, water and salt as needed to prepare a soft dough.
• Add a few drops of oil and let it rest covered for 5 to 15 minutes.
• Divide the dough into 4 equal balls.
• To prepare the stuffing, in a mixing bowl add the mashed potato and all the ingredients as listed except the sesame seeds. Mix everything together.
• To make the parantha, roll out a ball of dough as thinly as possible. Dust with additional flour as needed.
• Now apply ½ teaspoon of oil all over
  the roti.
• From the edge, start folding and pleating the rolled dough. You can also fold it like a paper fan. Roll the pleated dough into a tight circle. Join the edges.
• Roll it out again.
• Generously top it with the prepared stuffing, placing it as evenly as possible.
• From the edge, start folding and pleating the rolled dough into a tight circle. Join
  the edges.
• Dust some flour and roll it out again to a diameter of about 7 inches with 2 to 3mm thickness.
• Sprinkle some white and black sesame seeds on it and give it a last roll. Place the parantha on a hot tawa or griddle.
• Drizzle a few drops of pure ghee or butter and cook on both sides until the parantha has deep golden-brown spots. Cook all the paranthas similarly.
• Serve hot with butter, curd, lassi or tea.