Parathas with dry filling

Ingredients:

• For Dough:
• 2 cups flour
• 1 tbsp. oil or ghee
• salt to taste
• For Filling:
• 1/2 cup gram flour
• 1 1/2 tsp. red chilli powder
• 1/2 tsp. turmeric powder
• 3-4 pinches asafetida
• 1/2 tsp. cumin seeds
• 1 tbsp. coriander finely chopped
• 1/4 tsp mint powder (optional)
• oil or ghee to make parathas

Method:

• For Dough:
• Mix all ingredients except water.
• Add water little at a time and form a soft pliable dough like normal chappati dough.
• Keep for 10-15 minutes before using.
• For Filling:
• Mix the gram flour, chilli powder, turmeric powder, asafetida, cumin seeds, coriander and mint powder.
• For Parathas:
• One paratha requires a pingpong ball sized lump of dough.
• For rolling, use dry flour as in phulka, etc., to roll easier.
• Roll, spread oil on the chapathi.
• Put some filling over it.
• Close the chappati as you do for other fillings.
• Press and reroll to full size.
• Heat a heavy griddle, place paratha on it.
• Allow one side to cook have brown golden patches.
• Turn repeat for other side.
• Serve hot with curds and pickle.