Pyaaz Waale Parathe Recipe By Chef Harpal Singh Sokhi

In a parat, take whole wheat flour and add carom seeds, salt and water to it and knead a dough. Cover the dough with a wet muslin cloth for 15 min.

For the stuffing, chop the onions fine and put them in a bowl. Mix boiled and mashed potatoes, green chillies, ginger, dry mango powder and black salt with chopped onions.

Divide the dough into equal portions and shape into balls.

Take one portion, flatten it by pressing in between the palms and stuff the filling and cover it.

Dust the ball with dry flour and place it on a rolling board and pat by hand to make a round shape and put it on the tawa.

Cook the paratha from both the sides by applying some ghee on it.

To make the paratha in Tandoor style, cook one side and stick on a pan by applying water and turn the tawa on flame and cook it evenly from all sides. Take it out on a plate and apply ghee on it.

Serve the paratha with curd, pickle and white butter.