Soft, stuffed whole-wheat parathas with spiced potato made with Agrim Chakki Atta

Ingredients

Dough

• 2 cups Agrim Chakki Atta

• ½ tsp salt

• 1 tsp oil or ghee (optional)

• Water as needed (about ¾ cup)

Potato Filling

• 3 medium potatoes, boiled + mashed

• 1 small onion, finely chopped (optional)

• 2 green chilies, finely chopped/paste

• 1 tsp ginger (grated)

• 2 tbsp coriander leaves, chopped

• ½ tsp cumin or ajwain

• ½ tsp turmeric

• 1 tsp coriander powder

• ½–1 tsp Kashmiri red chili powder

• ½ tsp garam masala (optional)

• Salt to taste

• Lemon juice (½ lemon) or ½ tsp amchur

For Cooking

• Ghee or oil (as needed)

• Extra dry flour for dusting

INSTRUCTIONS

Step 1: Make the Dough

• Mix atta + salt (+ optional oil).

• Add water gradually and knead 8–10 minutes until smooth.

• Cover and rest 20 minutes.

Step 2: Prepare Filling

• Mix mashed potatoes with all filling ingredients.

• Keep filling dry (no watery onions/tomatoes), so parathas won’t tear.

• Taste and adjust salt/lemon.

Step 3: Stuff + Roll

• Divide dough into balls.

• Roll one ball into a small disc, add filling in the center.

• Seal edges, flatten gently, and roll into a paratha (use light dusting).

Step 4: Cook

• Heat tawa on medium-high.

• Cook paratha on both sides; apply ghee/oil and roast until golden spots form.