Ingredients Makes 6 parathas · 0 of 17 ready
Method Tick each step as you go. 0 of 8 done.
Step 1Knead atta, dough salt and 1 tbsp oil with water added gradually into a soft dough. Cover and rest for 20 minutes. Step 2Boil the peas until tender, drain thoroughly and mash coarsely. Squeeze excess liquid from the grated cauliflower and carrot in a clean cloth. Step 3Heat 2 tsp oil in a wide frying pan. Add ginger, cauliflower and carrot, and stir over medium heat for 5–7 minutes until softened and no liquid collects in the pan. Step 4Add peas, potato, cumin, coriander, amchur, optional chilli powder and filling salt. Stir for another 2–3 minutes until the filling is dry and cohesive. Mix in fresh coriander and cool on a plate. Step 5Divide dough and filling into 6 portions. Roll a dough ball to about 12 cm, add filling, gather and seal the edges. Flatten gently. Step 6Roll to about 17 cm with light pressure and a little dusting flour. If the filling feels too bulky, use a little less rather than stretching the dough until it tears. Step 7Cook on a preheated medium-hot tawa, turning after the first pale spots appear. Brush lightly with ghee or oil, flip as needed and press the edges until both sides are golden and the dough is cooked through, about 3–4 minutes per bread. Step 8Serve hot. Cool any leftovers promptly and refrigerate within 2 hours rather than leaving the filled breads out overnight. Tawa tips / Keep the total vegetable quantities close to the recipe when swapping ingredients; watery additions need separate cooking and draining./ Finely mash the potato so lumps cannot puncture the dough./ Do not stuff with warm filling: it softens the dough and makes the seal harder to handle.
