Directions

1. Step

In a large mixing bowl, combine all-purpose flour, whole wheat flour, salt, sugar, and clarified butter. Gradually add water while mixing with your hands until a soft, pliable dough forms. Cover the dough and let it rest for 10-15 minutes.

2. Step

In a dry pan, roast the coriander seeds, cumin seeds, and dried red chillies over low heat until aromatic. Allow them to cool, then grind into a fine powder. Set aside. In the same pan, heat 1 tsp of oil. Add the chopped onion and sauté for about 1 minute. Add green chillies and cook for another minute. Stir in the boiled, mashed potatoes, prepared masala (reserve ½ tsp for later), and salt. Mix thoroughly. Once combined, remove from heat and let the mixture cool. Add chopped coriander to the cooled mixture and mix well.

3. Step

Divide the rested dough into small, equal-sized balls. Roll each ball into a flat disc. Place 2 tbsp of the potato filling in the center, fold, and seal the edges. Gently roll the stuffed dough into a flat paratha. Heat a pan over medium heat and cook each paratha until golden brown spots appear on both sides, applying a little oil as needed. Once cooked, let the parathas cool completely. Store them in an airtight container or zip-lock bag if not using immediately.

4. Step

In a bowl, beat the eggs with ¼ tsp salt and the reserved ½ tsp of masala. Heat 1 tbsp oil in a pan over medium flame. Dip each paratha into the egg mixture, ensuring both sides are coated. Place the egg-coated paratha on the pan and cook until the eggs are set and the paratha is golden. Serve hot!