Classic Aloo Paratha

Make the dough: Combine whole wheat flour, the salt, and the measured ghee. Add water gradually and knead into a very soft, pliable dough. Let it rest for 20 minutes.

20 min

Make the stuffing: Mash the cooled boiled potatoes until smooth, with no large lumps that could tear the paratha.

Add chopped green chillies, ginger, fresh coriander, carom seeds (ajwain), garam masala, dry mango powder (amchur), red chilli powder, and salt. Fold together gently.

Pinch a lemon-sized dough ball and roll it into a 3-inch circle. Place a generous portion of the spiced potato stuffing directly in the center.

Pleat and draw the dough edges together over the filling, pinch to seal tightly, and delicately flatten it between your palms.

Dust lightly with dry flour and roll out evenly. Use very light pressure to spread the filling uniformly into a 6-inch circle.

Transfer to a preheated tawa on medium-high heat. When faint bubbles appear, flip the paratha.

Apply a generous dab of ghee over the semi-cooked surface. Flip once more and dress the opposite side in ghee.

Use a spatula to gently press the edges, roasting until the paratha boasts a flaky, deep golden-brown exterior.

Serve piping hot directly from the tawa.