Stuffed Parathas (Indian bread stuffed with well, many many things)

(Pictured here is the fenugreek, potato mixture)

Sometimes the simplest tips make a difference ...

I'd always shy ed away from making this treat; since the parathas never came out quite as soft as I'd have liked and I needed quite a bit of oil/butter to prevent them from staying soft. Not any more! Thanks Sil for the simple tip of using more water!

The best thing about stuffed parathas is you can vary the filling each time- this calls for some yummy inventing- my favorite kind of recipe!

(Makes about 15 medium parathas)

2 cups flour
1 tbsp oil
1 tsp salt
1 tsp sugar (optional)
1 tbsp yogurt
Cold water
1/2 cup dried methi/fenugreek or curry leaves (optional)

Mix the flour with the salt, sugar, oil and yogurt. Knead adding cold water a little at a time until a soft, moist, pliable dough is achieved. (About 3/4 cup of water should do)
Cover the dough with a moist towel and set aside

Filling
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 inch ginger, finely chopped
1 thai green chilli, finely chopped
2 tsp oregano seeds (ajwain) or cumin seeds
1 tsp garam masala
1 tbsp coriander powder
1 cup cilantro, finely chopped

(One of the following)
3 medium potatoes, boiled and mashed (I also mix in 1 cup fenugreek leaves and 1/2 diced medium onion)
3 cups grated paneer (Indian cottage cheese)
2 cups cooked mashed cauliflower and 1 cup mashed green peas

Saute the fenugreek/cumin seeds, onion, ginger and garlic in 1 tbsp of oil for about 5 minutes
Add the spice powders and stir for about a minute
Add the green chili and potato/paneer/cauliflower+peas and fry for a couple minutes, mix/mash well

Paratha Assembly Line

Make 1.5 inch (diameter) round balls out of the dough
Flatten with a rolling pin to a circle about 4 inches in diameter (use some flour if necessary)
Heap about 1 tbsp of the filling into the center of the round, fold over and gently roll out into a paratha (about 7-8 inches in diameter or until the filling holds)

Melt about a half tsp of butter on a hot griddle. Cook the paratha on medium heat one side at a time until golden brown.
Serve with Indian pickles and creamy yogurt.