Aloo Paratha (Potato Stuffed Flatbread)

Ingredients

• 2 cups Whole Wheat Flour
• 0.75 cup Water
• 2 medium Boiled Potatoes
• 0.25 cup Finely Chopped Onion
• 1 number Green Chilies
• 0.5 teaspoon Ginger Paste
• 2 tablespoons Cilantro
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon Amchur (Dry Mango Powder)
• 0.75 teaspoon Salt
• 4 tablespoons Ghee or Vegetable Oil

Instructions

1. 1In a large bowl, combine the 2 cups of Whole Wheat Flour with 0.75 teaspoon Salt. Gradually add the 0.75 cup of Water while mixing, until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic, then cover the bowl with a damp cloth and let it rest for 15 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
2. 2While the dough rests, prepare the filling. In a separate bowl, thoroughly mash the 2 medium Boiled Potatoes. Add the 0.25 cup Finely Chopped Onion, 1 number Green Chilies (finely chopped), 0.5 teaspoon Ginger Paste, 2 tablespoons Cilantro (chopped), 0.5 teaspoon Red Chili Powder, 0.5 teaspoon Garam Masala, 0.5 teaspoon Amchur (Dry Mango Powder), and the remaining 0.75 teaspoon Salt. Mix all the filling ingredients together until well combined.
3. 3Divide the rested dough into 4 equal-sized portions. Take one portion and flatten it into a small disc. Using your fingers or a rolling pin, gently flatten and spread the disc into a circle about 4-5 inches in diameter.
4. 4Place about one-quarter of the potato filling mixture into the center of the rolled-out dough circle. Be careful not to overfill.
5. 5Carefully gather the edges of the dough circle up and over the filling, pinching them together firmly at the top to completely enclose the potato mixture. Twist and pinch to seal any openings.
6. 6Gently flatten the stuffed dough ball with your hands, then place it on a lightly floured surface. Using a rolling pin, carefully roll out the stuffed dough ball into a flatbread (paratha) about 6-7 inches in diameter. Roll gently to avoid tearing the dough.
7. 7Heat a flat griddle or a large non-stick skillet over medium heat (approximately 350°F or 175°C). Once the griddle is hot, carefully place the rolled-out paratha onto it. Cook for 2-3 minutes on the first side, or until small bubbles start to appear on the surface and the underside is lightly golden.
8. 8Flip the paratha over and cook the second side for another 2-3 minutes, or until golden brown spots appear. Drizzle 1 tablespoon of Ghee or Vegetable Oil over the paratha while it cooks, spreading it gently with a spatula. Flip again and cook for another minute, drizzling with 1 tablespoon of Ghee or Vegetable Oil on this side. Repeat steps 6-8 for the remaining parathas, using the remaining 2 tablespoons of Ghee or Vegetable Oil.
9. 9Serve the hot Aloo Paratha immediately. It is delicious on its own or served with plain yogurt or a simple pickle.

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