Surti Papdi Parantha

Ingredients

• 1¼ cups surti papdi dana 
• Ready-made parantha dough made with 1 cup whole wheat flour
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 1-2 green chillies, finely chopped
• ¼ teaspoon asafoetida (hing)
• 1 medium onion, finely chopped
• ¼ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ¾ teaspoon red chilli powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
• ½ teaspoon dried mango powder (amchur)
• Whole wheat flour (gehun ka atta) for dusting
• Ghee for drizzling
• Yogurt to serve
• Pickle to serve

Method

1. To make stuffing, heat oil in a non-stick pan, add cumin seeds and sauté till they change color. Add garlic, ginger, green chillies and asafoetida, mix and sauté for 1 minute. Add onion, mix and cook till translucent. Add surti papdi dana and mix well. 
2. Add turmeric powder, coriander powder, red chilli powder, salt, coriander leaves and dried mango powder, mix well and cook for 1-2 minutes. 
3. Add ½ cup water, mix and cook for 6-8 minutes. Take the pan off the heat and allow to cool completely. 
4. Put the mixture into a blender jar and blend a coarse paste.
5. Divide the dough into equal portions and shape them into balls. Make a cavity in the centre of each ball, stuff a portion of the stuffing in it, bring the sides to the centre and press to seal. Dust the worktop with whole wheat flour and roll the stuffed dough balls into paranthe. 
6. Heat a non-stick tawa, place one disc at a time on it and cook for 2-3 minutes on medium heat. Flip, drizzle ghee and continue to cook for 2-3 minutes. Flip again, drizzle ghee and cook till done.
7. Keep the paranthe on serving plates and serve hot with yogurt and pickle.