Dairy-Free, Egg-Free Aloo Paratha

Ingredients

• 2 cups Whole Wheat Flour (Atta)
• as needed Water
• 1/2 tsp Salt
• 2 tbsp Vegetable Oil
• 2 cups Potatoes, boiled and mashed
• 1/2 cup Onion, finely chopped
• 1-2 Green Chilies, chopped
• 2 tbsp Cilantro, chopped
• 1 tsp each Spices (cumin powder, coriander powder, red chili powder)
• to taste Salt
• as needed Oil, for cooking

Instructions

1. 1In a large mixing bowl, combine the 2 cups Whole Wheat Flour and 1/2 tsp Salt. Add the 2 tbsp Vegetable Oil. Gradually add "as needed Water", starting with 1/2 cup (120 ml), then adding a tablespoon (15 ml) at a time, mixing until a shaggy dough forms. Knead the dough on a clean, lightly floured surface (using a small amount of the 2 cups Whole Wheat Flour) for 5-7 minutes until it is smooth and elastic. Shape it into a ball, cover the bowl with a clean cloth, and let it rest at room temperature for 20 minutes to allow the gluten to relax.
2. 2In a medium mixing bowl, combine the 2 cups boiled and mashed Potatoes. Add the 1/2 cup finely chopped Onion, the 1-2 chopped Green Chilies, the 2 tbsp chopped Cilantro, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp red chili powder. Add salt to taste, starting with 1/4 tsp, and mix thoroughly with your hands or a spoon until all ingredients are evenly distributed.
3. 3Divide the rested dough into 8 equal portions, each weighing approximately 2 ounces (55 grams). Roll each portion into a smooth ball. Divide the potato filling into 8 equal portions as well.
4. 4Take one dough ball and flatten it slightly. On a lightly floured surface (using a small amount of the 2 cups Whole Wheat Flour), roll it out into a 4-inch (10 cm) diameter circle, about 1/8 inch (3 mm) thick. Place one portion of the potato filling in the center of the dough circle. Bring the edges of the dough circle together over the filling, pinching them firmly at the top to seal the filling inside. Gently flatten the filled ball with your palm.
5. 5On the same lightly floured surface, gently roll out the filled dough ball into a 6-7 inch (15-18 cm) diameter circle, about 1/8 inch (3 mm) thick. Roll carefully from the center outwards, ensuring the filling remains enclosed and the dough does not tear. Set aside and repeat this process with the remaining dough and filling portions.
6. 6Heat a 10-12 inch (25-30 cm) cast iron griddle or non-stick pan over medium-high heat (approximately 350-375°F / 175-190°C). Once hot, lightly brush the surface with about 1/2 tsp of "as needed Oil, for cooking". Place one rolled paratha onto the hot pan.
7. 7Cook the paratha for 1-2 minutes until small bubbles appear on the surface and the bottom side has light golden-brown spots. Flip the paratha over. Brush the top side with another 1/2 tsp of "as needed Oil, for cooking". Cook for another 1-2 minutes until the second side is golden brown and cooked through. Flip again and press gently with a spatula around the edges to ensure even cooking and to encourage puffing, until both sides are evenly cooked with deeper golden-brown spots. Remove from the pan and repeat with the remaining parathas, adding more oil as needed for each.

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