Dairy-Free Aloo Paratha (Potato Stuffed Flatbread)

Ingredients

• 2 cups Whole Wheat Flour
• 2 medium Boiled Potatoes
• 1/2 medium Onion
• 1 Green Chilies
• 2 tablespoons Cilantro
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• To taste Salt
• For cooking Oil
• 1 cup Dairy-Free Yogurt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, mash the 2 medium Boiled Potatoes until smooth. Finely chop the 1/2 medium Onion into 0.3175 cm (0.3 cm) pieces. Finely chop the 1 Green Chilies into 0.3175 cm (0.3 cm) pieces. Finely chop the 2 tablespoons Cilantro.
2. 2Add the chopped 1/2 medium Onion, chopped 1 Green Chilies, chopped 2 tablespoons Cilantro, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, and Salt to taste to the mashed potatoes. Mix thoroughly with a spoon or your hands until all ingredients are evenly combined to form the potato filling.
3. 3In a large bowl, combine the 2 cups of Whole Wheat Flour. Knead the flour with your hands until a soft dough forms. Divide the dough into 8 equal portions, each weighing approximately 57 g (55 g).
4. 4On a clean, dry surface, roll out one portion of dough into a 10.16 cm (10 cm) diameter circle. Place about 2 tablespoons of the potato filling in the center of the dough circle. Bring the edges of the dough up and together over the filling, pinching them firmly at the top to seal completely and form a ball.
5. 5Gently flatten the sealed dough ball with your palm. Carefully roll out the stuffed dough ball into a flatbread, approximately 15.24-17.78 cm (15-18 cm) in diameter and 0.635 cm (0.6 cm) thick, ensuring the filling remains enclosed.
6. 6Heat a large griddle or flat pan (e.g., a 30.48 cm cast iron griddle) over medium heat, aiming for a surface temperature of 148.9-176.7°C (150-175°C). Place one rolled paratha on the hot griddle and cook for 1-2 minutes until small bubbles appear on the surface and the bottom side has light brown spots.
7. 7Flip the paratha and apply about 1/2 teaspoon of Oil evenly over the cooked side. Cook for another 1-2 minutes until the second side has light brown spots. Flip again, apply about 1/2 teaspoon of Oil to the other side, and cook for 1-2 minutes more, pressing gently with a spatula, until both sides are golden brown and the paratha is cooked through and slightly puffed. Repeat with the remaining parathas, adding Oil as needed for cooking.
8. 8Serve the hot parathas immediately with the 1 cup of Dairy-Free Yogurt on the side.

Substitutions

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