Aloo paratha

• •2 cup Whole wheat flour (for the dough)
• •1 tsp Salt (for the dough, or to taste)
• •1 cup Water (as needed, for the dough)
• •3 piece Potatoes (medium, boiled and mashed)
• •1 piece Onion (small, finely chopped)
• •1 piece Green chili (finely chopped, adjust to taste)
• •2 tbsp Fresh coriander leaves (chopped)
• •1 tsp Salt (for the filling, or to taste)
• •0.5 tsp Red chili powder
• •0.5 tsp Garam masala
• •0.3 tsp Cumin seeds (a pinch)
• •0.5 tsp Amchur powder (dry mango powder)
• •0.5 tsp Coriander powder
• •0.3 cup Ghee (or oil, for cooking)
• •0.3 cup Dry whole wheat flour (for dusting and rolling)

Instructions

1. 1

   In a bowl, add whole wheat flour, salt, and water. Knead it into a soft dough and keep it covered for 10–15 minutes.

2. 2

   In another bowl, mash the boiled potatoes and add onion, green chili, coriander leaves, salt, red chili powder, garam masala, cumin, amchur powder, and coriander powder. Mix everything well.

3. 3

   Make medium-sized dough balls and prepare the potato filling in equal portions

4. 4

   Take one dough ball, flatten it lightly, and place the potato filling in the center.

5. 5

   Close it carefully from all sides and press it gently with your hands.

6. 6

   Dust it with dry flour and roll it gently into a paratha.

7. 7

   Heat a tawa and place the paratha on it. Cook on low to medium flame

8. 8

   When one side is slightly cooked, flip it and apply ghee or oil.

9. 9

   Flip again, apply ghee on the other side, and cook until both sides are golden and well roasted.

10. 10

    Serve hot with curd, green coriander-tomato chutney, tea, or ketchup.

Chef's Tips

• 💡Make sure the potato filling is not too wet.
• 💡Cook on low to medium heat for the best texture.
• 💡Roll the paratha gently so it does not tear.
• 💡It tastes best when served hot with curd or chutney.