Aloo Paratha (Potato Stuffed Flatbread)

Ingredients

• 2 cups Whole wheat flour
• 3/4 cup Water
• 2 medium Boiled potatoes
• 1/4 cup Chopped onion
• 1/2 teaspoon Chopped green chilies
• 1/2 teaspoon Grated ginger
• 1 teaspoon Coriander powder
• 1/2 teaspoon Amchur (dry mango powder)
• 1/4 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil for cooking
• 2 tablespoons Chopped Cilantro

Instructions

1. 1In a large bowl, combine the 2 cups of whole wheat flour with the 3/4 cup of water. Mix until a soft dough forms. Knead the dough for about 5 minutes until it is smooth and elastic. Cover the bowl and let the dough rest for 15 minutes at room temperature.
2. 2In a separate medium bowl, mash the 2 medium boiled potatoes until very smooth. Add the 1/4 cup of chopped onion, 1/2 teaspoon of chopped green chilies, 1/2 teaspoon of grated ginger, 1 teaspoon of coriander powder, 1/2 teaspoon of amchur, 1/4 teaspoon of garam masala, 1 teaspoon of salt, and 2 tablespoons of chopped cilantro. Mix all the ingredients together thoroughly until well combined.
3. 3Divide the rested dough into 4 equal portions. Take one portion of dough and flatten it into a small circle, about 4 inches in diameter. You can use a rolling pin or your hands for this.
4. 4Place about 2 tablespoons of the potato mixture into the center of the flattened dough circle. Be careful not to overfill.
5. 5Gently bring the edges of the dough circle up and over the potato filling, pinching them together to seal completely. Press the sealed dough ball gently to flatten it slightly. Then, carefully roll out the stuffed dough into a flat circle, about 6-7 inches in diameter, ensuring the filling is evenly distributed and the dough is not too thin.
6. 6Heat a large non-stick skillet or griddle over medium heat, about 350°F (175°C). Add 1/2 tablespoon of the 2 tablespoons of vegetable oil to the skillet.
7. 7Carefully place the rolled paratha onto the hot skillet. Cook for 3-4 minutes on one side until golden brown spots appear. Flip the paratha and cook the other side for another 3-4 minutes, brushing the top with another 1/2 tablespoon of vegetable oil as it cooks. Continue flipping and cooking for a total of 6-8 minutes, or until both sides are golden brown and the paratha is cooked through and slightly puffed.
8. 8Repeat steps 4 through 7 with the remaining dough portions and potato filling, adding more vegetable oil as needed for each paratha. Serve the Aloo Paratha hot, optionally with vegan butter.

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