Aloo Paratha

1. Prepare the Dough

In a large mixing bowl, combine the whole wheat flour and salt. Add oil or ghee if using, and mix it into the flour. Gradually add water and knead to form a soft and pliable dough. Cover the dough and let it rest for at least 15-30 minutes.

2. Prepare the Filling

In another bowl, take the mashed potatoes. Add the chopped green chilies, red chili powder, garam masala, amchur, cumin powder, salt, chopped coriander leaves, grated ginger, and ajwain (if using). Mix everything thoroughly to ensure the spices are well incorporated into the mashed potatoes.

3. Make the Parathas

Divide the dough into 10 equal portions and roll them into balls. Divide the filling into 10 equal portions as well. Roll a dough ball into a small circle, about 4-5 inches in diameter. Place a portion of the filling in the center of the circle. Bring the edges of the dough together and seal the filling inside, making sure to pinch off any excess dough at the top. Flatten the stuffed dough ball and dust it with some flour. Gently roll out the stuffed dough ball into a round paratha, approximately 6-7 inches in diameter. Be careful not to let the filling spill out.

4. Cook the Parathas

Heat a tawa or skillet on medium heat. Place the rolled paratha on the tawa and cook until small bubbles start to appear on the surface. Flip the paratha and apply some ghee or oil on the cooked side. Flip again and apply ghee or oil on the other side, too. Cook the paratha by pressing gently with a spatula, flipping it a couple of times until it has golden brown spots on both sides and is cooked through.

5. Serve

Repeat the rolling and cooking process for all parathas. Serve the hot Aloo Parathas with butter, yogurt, pickle, or any chutney of your choice.