PocketCook

From @Sanjeev Kapoor Khazana

Pinwheel Paratha

30 min · Serves 2 · 380 kcal

30 mintotal
20 minhands on
12steps
2servings

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Ingredients

For the potato filling

  • 2 boiled potatoes, mashed
  • 2 tsp crushed coriander seeds
  • 1 tsp roasted cumin seeds
  • 1/2 tsp garam masala powder
  • 1/4 tsp carom seeds
  • 2 tsp dried fenugreek leaves
  • 1/2 inch ginger, finely grated
  • 2 green chillies, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • 1 onion, finely chopped
  • 1/2 tsp red chilli powder
  • Salt to taste

For assembling and cooking

  • Whole wheat flour dough
  • Whole wheat flour for dusting
  • 1 tbsp oil

Method

For the potato filling

  1. Put the mashed potatoes into a bowl.

  2. Add the crushed coriander seeds, roasted cumin seeds, garam masala powder, carom seeds, dried fenugreek leaves, grated ginger, chopped green chillies, chopped fresh coriander, chopped onion, red chilli powder, and salt.

  3. Mix everything thoroughly to make a uniform filling.

For assembling and cooking

  1. Divide the whole wheat flour dough into equal portions and shape them into balls.

  2. Dust a work surface with whole wheat flour and roll a dough ball into a thick flat disc.

  3. Spread a layer of potato filling evenly over the top of the disc, leaving a small border at the edge.

  4. Roll the disc up tightly into a log, apply a little water along the edge, and press to seal.

  5. Cut the log into thick slices.

  6. Lightly oil the surface of each slice, press down gently with your palm, and roll out carefully into a thick paratha.

  7. Heat a non-stick pan over medium heat, place a paratha on it, and cook for 2 to 3 minutes.

  8. Brush with a little oil, flip, and cook the other side for 2 to 3 minutes.

  9. Brush both sides with a little more oil and cook for 1 minute longer until golden brown and cooked through.

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