Aloo Paratha (Potato Stuffed Flatbread) - Dairy & Nut Free

Instructions

1. 1In a medium bowl, thoroughly mash the 2 medium boiled potatoes. Add the 1 small green chili (finely chopped), 1 tsp ginger (minced), 2 tbsp cilantro (chopped), 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/4 tsp garam masala, and 1 tsp salt to the mashed potatoes. Mix everything together until well combined.
2. 2In a separate bowl, combine the 2 cups whole wheat flour with 1/2 cup water and 1 tbsp canola oil. Mix until a soft dough forms. Cover the bowl and let the dough rest for 15 minutes.
3. 3Divide the rested dough into 4 equal portions. Take one portion of dough and flatten it slightly in your hands. Roll out this portion on a lightly floured surface into a small circle, about 10.16-12.7 cm in diameter.
4. 4Place a quarter of the potato mixture into the center of the rolled-out dough circle. Carefully bring the edges of the dough up and over the filling, pinching them together to seal the potato mixture inside. Gently flatten the stuffed dough ball with your hands.
5. 5On a lightly floured surface, gently roll out the stuffed dough ball into a flatbread (paratha) about 15.24-17.78 cm in diameter. Be careful not to press too hard, or the filling might come out.
6. 6Heat a flat griddle or a large non-stick skillet over medium heat (approximately 176.7°C or 175°C). Once hot, carefully place the rolled-out paratha onto the griddle. Cook for 2-3 minutes per side, until it starts to puff up slightly and develops light brown spots.
7. 7Add the remaining 1 tbsp of canola oil to the griddle, spreading it around the paratha. Flip the paratha and cook the other side for another 2-3 minutes, adding a little more oil if needed, until both sides are golden brown and slightly crispy. Repeat steps 3-6 with the remaining dough and potato mixture.
8. 8Serve the hot Aloo Paratha immediately with vegan yogurt or mango pickle.

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