Easy Aloo Paratha (Stuffed Potato Flatbread)

Ingredients

• 2 cups (260 g) whole wheat flour (atta), plus extra for dusting
• 3/4 cup (180 ml) water, plus more as needed
• 1/2 tsp salt
• 1 tbsp oil or ghee
• 3 medium Yukon Gold potatoes (about 1 lb/450 g), peeled and boiled
• 1 small red onion, finely chopped
• 2 tbsp chopped cilantro (coriander leaves)
• 1-2 green chilies, finely chopped (or 1/4 tsp red chili flakes)
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 3/4 tsp salt, or to taste
• 1/2 tsp amchur (dry mango powder) or 2 tsp lemon juice
• Ghee or oil, for frying

Instructions

1. 1

   In a large bowl, combine flour and salt. Add oil, then gradually mix in water to make a soft, smooth dough. Knead for 5 minutes. Cover and let rest 15 minutes.

2. 2

   Mash boiled potatoes until smooth. Add onion, cilantro, chilies, cumin, garam masala, salt, and amchur (or lemon juice). Mix well. Taste and adjust seasoning.

3. 3

   Divide both dough and filling into 8 equal portions. Roll each dough ball into a 3-inch (8 cm) circle.

4. 4

   Place a portion of filling in the center. Gather the edges to seal and pinch closed. Flatten gently.

5. 5

   Dust with flour, then roll each stuffed ball into a 6-inch (15 cm) circle, rolling gently to avoid tearing.

6. 6

   Heat a nonstick or cast iron skillet over medium heat. Place a paratha on the hot pan and cook until bubbles form, about 1 minute. Flip, brush with ghee or oil, and cook for 1 minute.

7. 7

   Flip again, brush other side, and cook until both sides are golden with brown spots, 1-2 minutes total per side. Repeat for all parathas.

8. 8

   Serve hot with yogurt, pickle, or butter.