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The KILIG Kitchen · Breakfast & Brunch
Stuffed Paratha Pockets
VNF
Ingredients
- Whole-wheat flour - 200 g (1½ cups)
- Water - 90 ml (6 tbsp)
- Boiled potato - 200 g, mashed
- Onion - ½ cup (50 g), chopped
- Green chili - 1, chopped
- Garam masala - ½ tsp (2 g)
- Salt - 1 tsp (5 g)
- Oil - 1 tbsp (15 ml)
Method
- Knead flour and water into soft dough; rest 15 min.
- Mix potato filling with onion, chili, spices.
- Shape into sealed pockets.
- Steam 100°C for 3 min → Air Fry 190°C for 11 min.
Chef's Notes
Steam keeps pockets soft inside while outer layer browns crisply.