6-7 medium sized potatoes, quartered, washed, boiled, peeled and mashed
a handful of spinach leaves, finely chopped
a small bunch of fresh coriander, finely chopped
1carrot, grated
1onion, finely chopped
50gms cheddar cheese, grated
salt to taste
Extra oil for greasing and cooking
Instructions
The dough-
In a bowl, mix together the flour, cumin seeds and powder and salt.
Rub in the oil.
Add the water, a little at a time, and bring everything together into a lump.
Knead the dough for a few minutes till smooth and pliable.
Cover the dough and let it rest for 15-20 minutes.
Divide the dough into 12 equal portions
Shape them each into a ball and slightly flatten between the palms of your hand. Keep aside.
The stuffing-
In a separate bowl, mix together (in mashing motions) all the ingredients for the filling and divide into 12 equal sized balls.
Ensure the stuffing is at room temperature before rolling the parathas.
The parathas-
Take a portion of the dough and place it on a greased rolling board.
With a greased rolling pin, roll out into a small thick disc.
Place a portion of the filling in the middle of the disc.
Gather up the sides of the disc to cover the filling and seal it to form a pouch.
Gently flatten and spread with your fingertips to slightly bigger discs and finally roll them gently, taking care so that the stuffing does not ooze out...about 3-4 millimetres in thickness ( well, may not be a perfect disc...at least mine weren't ;-))
Grease a tava (griddle) and gently place the rolled out paratha.
Cook for 10-15 seconds and turn over to cook on the other side for the same time(if it sticks to the pan, grease it a bit more...either the tava or the parathas themselves)
Turn it over for a couple of more times till brown spots appear and the paratha is evenly cooked
Repeat the same for all the others. With practice, it gets easier.
Serve hot with some pickle, raita or yogurt or just by themselves with a blob of ghee or butter.