Aloo Paratha

Ingredients

• 2 cups whole wheat flour
• 3 potatoes, boiled
• 2 green chilies
• 1 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp amchur
• 1 tbsp ghee
• Butter
• Coriander
• Salt to taste

Instructions

1. 1

   In a wide bowl, combine 2 cups whole wheat flour and 1/2 tsp salt. Gradually add water (about 3/4 cup) and knead into a soft, smooth dough. Rub a few drops of oil on the surface, cover, and rest for 15 minutes.

2. 2

   Boil 3 potatoes until easily pierced with a fork (about 15 minutes). Drain, peel, and mash while still hot so there are no lumps. Let cool slightly.

3. 3

   To the mashed potatoes, add 1 finely chopped green chili, 1 tsp cumin seeds, 1/2 tsp garam masala, 1/2 tsp amchur (dry mango powder), 2 tbsp chopped coriander, and salt to taste. Mix thoroughly and taste the filling - it should be well seasoned.

4. 4

   Divide the dough into 8 equal balls. Flatten one, place a generous tablespoon of potato filling in the center, and pinch the edges together to seal. Dust with flour and gently roll into a disc about 6 inches wide, taking care not to let the filling break through.

5. 5

   Heat a tawa or griddle over medium-high heat. Place the rolled paratha on it and cook for 30 seconds. Flip, spread 1/2 tsp ghee, and cook for 1 minute until golden spots appear. Flip again, apply ghee, and cook the other side for 1 minute. Press gently with a spatula to ensure even browning.

6. 6

   Serve immediately with a pat of butter, plain yogurt, and mango pickle. Repeat with remaining dough and filling.

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