Lachha Aloo Pyaaz Paratha

PREPARATION

1. Crush 1 teaspoon green chili, 1 teaspoon ginger, and 1 teaspoon garlic using a mortar and pestle. Keep aside.
2. In a bowl, add 250 grams wheat flour, 1/4 teaspoon salt, 1 teaspoon oil, and 160 milliliters water. Mix and knead into a smooth dough. Cover and rest for 15 minutes.
3. In another bowl, combine add 150 grams onion slices, 150 grams boiled mashed potatoes, crushed mixture, 3/4 teaspoon salt, 1.2 teaspoon chaat masala, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon dry fenugreek leaves, 1 teaspoon garam masala, and 1/2 teaspoon carom seeds. Mix well.
4. Divide the dough into equal portions. Roll out one portion into a thin circle and spread some prepared potato mixture over it. Place another rolled chapati on top and seal gently. Cut into four long strips. Roll each strip into a spiral shape and flatten lightly.
5. Dust with flour and roll gently into a paratha. Sprinkle nigella seeds and fresh coriander on top, pressing lightly so they stick.
6. Heat a pan and cook the paratha for 1–2 minutes. Flip, apply ghee, and cook both sides until golden brown and crisp.
7. Serve hot with curd or pickle.