Walnut Stuffed Parathas

In a bowl, mix flour, oil, salt then add water gradually as needed to turn the flour into a soft, smooth dough. Once the dough comes together, coat it in ½ tsp of oil and knead again for 1–2 minutes. Cover and rest for 20 minutes.

For the walnut filling, place the walnuts, green chilis, cilantro and ginger into a food processor and blend until finely ground. Empty into a bowl and add the remaining salt and spices.

Divide the dough into 10-12 equal balls. Use a rolling pin to flatten each ball into a 5-6 inch diameter circle.

Place about 3 tbsp filling in the center, and gently gather the edges while pulling upwards, like you are making a pouch, and twisting as you go, gently pressing out any air. Press the top together to seal the pouch and pinch off the excess dough. Gently flatten the stuffed paratha with your hands, then sprinkle with flour and gently roll again into a 6–7 inch circle, being sure to keep an even thickness.

Heat a skillet (tawa) over medium-high heat and place rolled paratha on the hot pan.

After about 30-45 seconds, flip the paratha, and spread the top with ghee or butter lightly, flip again and cook on both sides until you see golden brown spots. Appear. Press down slightly with a spatula for even cooking.

To see the recipe video click here.