Aloo Pyaz Paratha | Mix Veg Raita with Tadka

To make the dough, combine whole wheat flour (atta), salt, and water to create a firm dough. Coat the dough with oil and let it rest for 10–15 minutes.
While the dough is resting, prepare the filling. Start by mashing some potatoes and then add a generous amount of chopped onions. Mix in turmeric, red chili powder, coriander powder, cumin, and crushed kasuri methi. Add grated ginger, chopped green chilies, and freshly chopped coriander.

Before you season the mixture, divide it into portions and roll out the parantha dough. Then, season your potato mixture with salt and chaat masala, mixing everything thoroughly.
Shape the dough into balls, as shown in the video, and stuff each ball with the onion-potato mixture. Roll it out gently and cook it on both sides without adding oil at first. If you add oil too early, it will seep into the dough. Once the parantha is half-cooked, add oil or ghee and allow it to puff up. Serve hot.

To prepare mixed veg raita, start by taking a bowl and adding thick curd. Then, incorporate grated cucumber, grated carrots, chopped onions, chopped tomatoes, chopped coriander leaves, and chopped green chilies. Season the mixture with salt, black salt, and crushed roasted cumin. For the tadka, heat a pan and temper some asafoetida. Once done, add this tadka to the curd mixture and mix well. Enjoy!