Stuffed Paratha Roll

🔥 Prep

• Measure 150 g wheat flour into a mixing bowl.
• Add 1 tsp salt and 80 ml water to the flour, then knead into a smooth dough; cover and let rest for 15 minutes.
• Peel and boil the 2 potatoes until tender (≈10 minutes), then drain, mash, and set aside.
• Crumble 50 g paneer into small pieces.
• Finely chop 0.5 onion.
• Measure out 0.5 tsp chaat masala and keep ready.
• Have 2 tbsp oil nearby for cooking.

🔥 Cook

• 1. Divide the rested dough into 4 equal balls; flatten each ball with a rolling pin into a small disc (≈5 cm diameter).
• 2. Place a spoonful of the mashed potato mixture in the centre of each disc, sprinkle with crumbled paneer, chopped onion, and 0.5 tsp chaat masala, then seal the edges and gently roll again into a thicker paratha (≈12 cm diameter).
• 3. Heat a tawa or non‑stick skillet over medium heat and lightly brush with 1 tsp oil.
• 4. Place the stuffed paratha on the hot tawa and cook for 1‑2 minutes until small bubbles appear on the surface.
• 5. Flip the paratha, drizzle another ½ tsp oil around the edges, and press gently with a spatula; cook for 1‑2 minutes until golden brown spots form.
• 6. Flip again, add the remaining ½ tsp oil, and cook for an additional 30 seconds on each side to ensure the interior is heated through and the exterior is crisp.
• 7. Remove the paratha from the tawa, let it cool slightly, then roll it tightly into a handheld roll.
• 8. Repeat steps 1‑7 for the remaining dough balls.

🔥 Serve

• Serve the stuffed paratha rolls warm, wrapped in parchment paper or a clean cloth for easy handling.
• Accompany with mint‑coriander chutney or a side of plain yogurt.
• Optional: pair with sliced cucumber and carrot sticks for added crunch.