Aloo Paratha

Ingredients

• 2 cups whole wheat flour (for dough)
• 3 boiled potatoes, mashed
• 1 green chilli, chopped
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp amchur
• Coriander, salt, ghee

Method

1. Knead a soft, smooth dough using the flour, a pinch of salt and water, adding water gradually until it just comes together without being sticky. Cover and rest it for 15 minutes.
2. Meanwhile, mash the boiled potatoes well, making sure there are no large lumps left (lumps tend to tear through the dough when rolling). Mix in the chilli, cumin, garam masala, amchur, coriander and salt.
3. Divide the dough and filling into equal portions so each paratha gets a fair share. Roll a dough ball into a small disc, place a portion of filling in the centre, then gather the edges up and over the filling to seal it completely into a smooth ball — any gaps will cause the filling to leak out while rolling.
4. Flatten the stuffed ball gently and roll it out carefully into a larger disc, applying even, gentle pressure and using extra flour to prevent sticking — go slowly near the edges where the filling is closest to the surface.
5. Cook on a hot tawa with ghee, pressing gently and flipping a couple of times, until deep golden-brown spots form on both sides and it feels firm all over (a soft, pale spot usually means it needs more time). Serve hot with butter, curd and pickle.