Paranthe Wali Gali Paratha

Mix whole wheat flour with carom seeds, a pinch of salt, and enough water to knead into a soft, smooth dough. Rest for 20 minutes covered with a damp cloth.

Combine mashed potatoes, grated paneer, green chillies, coriander, red chilli powder, garam masala, amchur, and salt to make the filling.

Divide dough into 8 equal balls. Roll each into a small disc.

Place a generous spoonful of filling in the center. Bring the edges together and seal. Gently flatten and roll into a thick paratha.

Heat a tawa (griddle) over medium heat. Place the paratha on it.

Cook for 2 minutes until small bubbles appear, then flip.

Apply ghee generously on both sides and cook until golden brown with crisp edges.

Press gently with a spatula to ensure even cooking.

Remove and serve hot with yogurt, pickles, and a dollop of white butter.