Aloo Paratha (Potato-Stuffed Flatbread)

Instructions

1. 1In a medium bowl, mash the 2 cups of boiled potatoes until smooth. Add the 1/4 cup chopped onion, 1 number green chili (finely chopped), 1/2 teaspoon ginger-garlic paste, 2 tablespoons cilantro (chopped), 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/4 teaspoon amchur, 1/4 teaspoon carom seeds, and 1 teaspoon salt. Mix everything together thoroughly to create the potato filling.
2. 2In a separate large bowl, combine the 2 cups of whole wheat flour with a pinch of salt. Gradually add water (about 1/2 cup, or as needed) and knead the mixture until a soft, pliable dough forms. Cover the bowl with a damp cloth and let the dough rest for 10-15 minutes to allow it to become easier to work with.
3. 3Divide the rested dough into 4 equal portions and roll each portion into a smooth ball. Take one dough ball and flatten it slightly. On a lightly floured surface (using a little extra whole wheat flour from your pantry if needed, but not listed as an ingredient), roll out the dough ball into a small circle, about 10.16-12.7 cm in diameter.
4. 4Place about 2 tablespoons of the prepared potato filling in the center of the rolled-out circle. Carefully gather the edges of the dough up and over the filling, pinching them together to seal it completely inside. Gently flatten the stuffed dough ball with your hands.
5. 5On the lightly floured surface, carefully roll out the stuffed dough ball into a flatbread (paratha) about 15.24-17.78 cm in diameter. Be gentle to avoid tearing the dough and exposing the filling. Repeat steps 3-5 with the remaining dough balls and filling.
6. 6Heat a flat griddle or a 25.4 cm non-stick frying pan over medium heat (around 176.7°C or 175°C). Once the griddle is hot, carefully place one rolled-out paratha onto it. Cook for 2-3 minutes on the first side, until small bubbles start to appear.
7. 7Flip the paratha and cook the second side for 2-3 minutes. Apply about 1/2 teaspoon of vegetable oil around the edges and on top of the paratha as it cooks. Continue to flip and cook for another 2-4 minutes, applying more oil as needed, until both sides are golden brown and the paratha is puffed up and cooked through. Repeat this cooking process for the remaining parathas.
8. 8Serve the Aloo Parathas hot.

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