Aloo Paratha (Potato Stuffed Flatbread)

Instructions

1. 1In a large bowl, combine the 2 cups Whole Wheat Flour. Gradually add water, a tablespoon at a time, mixing until a soft, pliable dough forms. Knead the dough for 5 to 7 minutes until it is smooth and elastic. Cover the bowl and let the dough rest at room temperature for 15 minutes; this allows the gluten to relax, making the dough easier to roll.
2. 2In a separate medium bowl, combine the 2 cups Boiled and Mashed Potatoes, 1/2 cup Finely Chopped Onion, 1 teaspoon Finely Chopped Green Chilies, 1 teaspoon Grated Ginger, 2 tablespoons Chopped Cilantro, 1 teaspoon Cumin Powder, 1/2 teaspoon Garam Masala, 1/4 teaspoon Red Chili Powder, and 1 teaspoon Salt. Mix thoroughly until all ingredients are evenly distributed.
3. 3Divide the rested dough into 8 equal portions. Roll each portion into a small circle, approximately 7.62-10.16 cm in diameter.
4. 4Place about 1 to 1.5 tablespoons of the potato mixture in the center of each dough circle. Bring the edges of the dough circle together over the filling, pinching them firmly to seal the filling completely inside.
5. 5Gently flatten each sealed dough ball with your palm. On a clean, dry surface, carefully roll each stuffed dough ball into a flatbread, about 15.24-17.78 cm in diameter.
6. 6Heat a large griddle or a 25.4-30.48 cm non-stick pan over medium heat until it reaches approximately 176.7-190.6°C (175-190°C). Place one rolled paratha onto the hot griddle. Cook for 1 to 2 minutes until small bubbles appear on the surface and the bottom side has light brown spots.
7. 7Flip the paratha. Drizzle or brush about 1/2 tablespoon of the 4 tablespoons Ghee or Oil onto the top surface. Cook for another 1 to 2 minutes, then flip again. Drizzle or brush another 1/2 tablespoon of Ghee or Oil onto the second side. Continue cooking, flipping every 30-60 seconds, for a total of 2 to 3 minutes per side, until both sides are golden brown and the paratha appears cooked through and slightly puffed.
8. 8Remove the cooked paratha from the griddle and keep it warm while you cook the remaining parathas. Serve hot with yogurt or pickle.

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