Papad parantha/ paranthewali gali dilli/ Delhi

The capital of India is famous for its food , both street and other wise. I was not lucky enough to find the food I preferred during my stays however, the little that I could explore was not disaapointing. I have not personally tasted the paranthas from the "prathewali galli" as it is famously called but I have heard a lot about it. I make these parathas often and my hubby confirmed it is as good as the original. So I take his word on the authenticity. A must have and preferably made like it is done there  , deep fried.

Ingredients
for dough
2 cups wheat flour
1 tbsp curd
1 tbsp oil
1/2 cup water
salt to taste
a pinch of crushed ajwain 
for stuffing
3 deep fried papad of your choice ( I used Urad dal papad)
1 medium sized boiled potato
1 finely chopped onion
1 tspn turmeric
1 tspn red chilli powder
1 tspn chat masala
salt to taste

Oil for deep frying
Method
1) Prepare a stiff dough using all the ingredients and keep it aside
2) Prepare the stuffing in bowl by crushing the papads
3) Mix in mashed potato, chopped onion and all dry masala
4) Pinch out a small ball of dough and flatten it on your palm.
5) Place larger bowl of the stuffing in the centre. Cover it from the sides to seal the stuffing.
6) Roll out the stuffed ball of dough to form about 1/8th inch of paratha.
7) Repeat for others
8) You may roast them on a griddle with large quantities of oil to be brushed on either sides or deep fry them
9) While deep frying dont let it puff up
10) Serve hot with curd or gravy of your choice.

This is the most awesome paratha and gives unexpected flavors as you munch in..