a comparison between stuffed and unstuffed paratha (round ones are stuffed)
Making Stuffed Paratha restaurant style: make potato filling; divide dough into 8 pieces; cover all but one of the shaped balls and begin rolling - roll two discs; put filling on one disc; put other disc on top of filling and seal edges (we used a fork); put stuffed paratha on oiled hot tava.
As an experiment, I decided to do one stuffed paratha in the traditional way (or at least I think it's traditional). Procedure: Roll dough out into a disc; put a small amount of potato filling on one half of the disc, fold in half and brush with melted butter, fold in half again, roll out stuffed buttered triangle to about 1/8 inch thick; place on lightly oiled tava at medium heat, turn after it puffs up. (please also see photos of making unstuffed parathas)
Serve freshly made paratha with salt, green chillies, coriander leaf, dahl and extra potato stuffing.
close up - from left to right: traditional stuffed paratha, unstuffed paratha, restaurant-style stuffed paratha