Stuffed Aloo Paratha

Ingredients(for 1 paratha (approx. 100g))

• 1 cup Whole wheat flour (atta)
• 2 medium Boiled potatoes (peeled and mashed (aloo))
• 1 Green chili (finely chopped) - optional
• 2 tbsp Fresh coriander leaves (chopped (dhaniya))
• 1/2 tsp Cumin seeds (jeera)
• 1/2 tsp Red chili powder (lal mirch)
• 1/2 tsp Dry mango powder (amchur) - optional
• to taste Salt
• 1-2 tsp Ghee or oil (for cooking) - optional
• as needed Water (for kneading dough)

Instructions

1. 1

   In a large bowl, mix whole wheat flour with a pinch of salt. Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 10 minutes.

   10 minutes

   Resting the dough helps the gluten relax, making parathas softer.

2. 2

   In another bowl, combine mashed potatoes with green chili, chopped coriander, cumin seeds, red chili powder, amchur, and salt. Mix thoroughly to make the stuffing.

   5 minutes

   Ensure potatoes are completely cool and dry to prevent sticky filling.

3. 3

   Divide the dough into equal balls (about 4). Flatten each ball, place a portion of the potato filling in the center, and seal the edges to encase the stuffing.

   5 minutes

   Pinch off any excess dough at the top to avoid thick edges.

4. 4

   Gently roll out each stuffed ball into a 6-inch circle using a rolling pin, taking care to prevent the filling from spilling.

   3 minutes

   Dust lightly with atta to avoid sticking while rolling.