Aloo Paratha

1. Prepare the Dough

In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water to the bowl and knead the flour into a soft and pliable dough. Add 2 tbsp of oil or ghee and knead the dough again until it becomes smooth. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. Prepare the Aloo Filling

In another bowl, mix the mashed potatoes with green chilies, red chili powder, garam masala, amchur, cumin seeds, salt, coriander leaves, and onion (if using). Mix well until all the spices are evenly incorporated into the mashed potatoes.

3. Assemble the Parathas

Divide the dough into 10 equal portions and roll them into balls. Divide the potato mixture into 10 equal portions as well. Take a dough ball, flatten it slightly, and dust it with flour. Roll it out to a small circle about 3 inches in diameter. Place a portion of the potato filling in the center of the dough circle. Gather the edges of the dough and pinch them together to seal the filling inside, making a stuffed ball. Flatten the stuffed ball gently and dust it with flour. Roll it out carefully to a round paratha about 6-7 inches in diameter. Be gentle to prevent the filling from spilling out.

4. Cook the Parathas

Heat a tawa or non-stick pan on medium heat. Place the rolled-out paratha onto the hot tawa and cook until small bubbles appear on the surface. Flip the paratha and apply a little ghee or oil on the cooked side. Cook the other side until brown spots appear, then flip again and apply ghee or oil on the second side. Press gently with a spatula and cook both sides until they are golden brown and fully cooked.

5. Serve

Serve the hot aloo parathas with butter, yogurt, pickle, or any chutney of your choice.