Wheat flour : 2 cups
Oil : 1 tsp (optional)
Yoghurt : 1 tbsp
Salt : as required
Warm water : as required to make the dough
Dondakaya (Tindora) : 1 cup (very finely cut pieces)
Onion : 3/4 cup (very finely cut pieces
Green chillies : 2 nos. (very finely cut pieces)
Cumin seeds : 1/2 tsp
Salt : approx. 1/4 tsp or as required
Coriander : 2 tbsp (finely chopped)
- Dough - In a large mixing bowl, take wheat flour, yoghurt, salt and add water little by little and knead until you get a soft and smooth dough. Apply about a tsp of oil and keep aside.
- Stuffing - Take dondakaya pieces in a microwavable bowl.
- Sprinkle some water, cover with a lid partially and microwave for about 3 minutes or until half cooked.
- To that, add onion, green chillies, cumin seeds, salt and coriander and combine.
- Paratha - Make a lemon sized ball of the dough.
- Flatten the dough with a rolling pin to a size of a poori (approx 3 to 4 inch diameter circle).
- Put a spoonful of the dondakaya mixture in the center of the poori.
- Gather the edges to the centre and close to form a disc.
- Flatten again with the rolling pin, dusting flour whenever necessary, and make parathas a little bigger than the earlier made poori's without using much pressure.
- Heat a pan/tawa on medium high and place the paratha on the pan cook till the paratha changes color and start puffing in different places.
- Flip the paratha to the other side. After a few seconds, spread half teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Serve hot with any curry, dal or pickle.
- Parathas can be stored by wrapping in aluminum foil or in a covered container for up to 2 days, or can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a tawa or toaster oven.