Aloo Paratha: Spiced Potato-Stuffed Whole Wheat Flatbread

What you need

• 240 g (2 cups) whole wheat flour, atta, plus extra for dusting
• 1 1/2 tsp salt, 1/2 tsp for the dough, 1 tsp for the filling
• 1 tsp vegetable oil
• 3 medium potatoes, about 450 g (1 lb)
• 2 green chilies, finely chopped
• 3 tbsp cilantro, finely chopped
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp red chili powder, adjust to taste
• 1/4 tsp garam masala
• 1/2 tsp amchur, dry mango powder
• 4 tbsp ghee

Method

Restated from the original video

1. 1

   Boil the potatoes in their skins until a knife slides in easily, 20-25 min. Drain, cool slightly and peel.

2. 2

   Meanwhile, mix the flour with 1/2 tsp salt and the oil. Add about 180 ml (3/4 cup) water a little at a time, kneading into a soft, smooth dough that holds a fingerprint.

3. 3

   Cover the dough and rest it for 15-30 min.

4. 4

   Mash the potatoes until no lumps remain. Mix in the green chilies, cilantro, ground coriander, cumin, chili powder, garam masala, amchur and 1 tsp salt. Taste and adjust.

5. 5

   Divide the dough and the filling into 8 equal portions each, rolling the filling into balls.

6. 6

   Dust a dough ball with flour and roll it into a 12 cm (5 in) round. Set a filling ball in the middle.

7. 7

   Bring the edges up around the filling in small pleats, pinch them shut at the top and flatten the parcel gently with the palm.

8. 8

   Dust with flour and roll out evenly into an 18 cm (7 in) round, pressing lightly so the filling stays inside. Patch any tear with a scrap of dough.

9. 9

   Heat a tawa or heavy skillet over medium-high heat. Lay the paratha on it and cook until small bubbles appear and the underside is set, about 1 min.

10. 10

    Flip, spread about 1/2 tsp ghee over the top and cook until the underside has brown spots, about 1 min.

11. 11

    Turn it once more and coat the other face with ghee. Cook, pushing the rim down with a spatula, until golden and crisp in spots all over, 1-2 min more.

12. 12

    Repeat with the rest, stacking the cooked parathas in a cloth to keep warm. Serve hot.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.