Aloo Paratha

🔥 Prep

• Measure out 300 g wheat flour into a large mixing bowl and add 1.25 tsp salt.
• Peel the 3 potatoes, cut into chunks and boil until tender (about 12‑15 °C), then drain and mash.
• Finely chop 0.5 onion, 2 green chillies, and 2 tbsp coriander leaves.
• Measure out 0.5 tsp garam masala and keep ready.
• Soften 3 tbsp butter at room temperature for later use.

🔥 Cook

• 1. Combine the measured flour and salt, gradually add 150 ml water while mixing to form a soft, non‑sticky dough; knead for 2‑3 minutes until smooth, then cover and let rest for 15 minutes.
• 2. In a bowl, mix the mashed potatoes with the chopped onion, green chillies, coriander, garam masala, and 1 tbsp of the softened butter; season with a pinch of salt if needed and mash until the filling is uniform.
• 3. Divide the rested dough into 6 equal balls (≈50 g each) and the potato mixture into 6 equal portions.
• 4. Flatten one dough ball with your palms, place a potato portion in the centre, gather the edges and seal, then gently reshape into a ball.
• 5. Lightly dust the stuffed ball with flour and roll it out on a rolling pin to a ≈12‑cm disc, keeping the thickness even (≈3‑mm).
• 6. Heat a tawa or non‑stick skillet over medium‑high heat until a few drops of water sizzle and evaporate quickly.
• 7. Place the rolled paratha on the hot tawa and cook for ≈45 seconds until small bubbles appear, then flip.
• 8. Spread ½ tsp of butter on the cooked side, cook for another 30 seconds, then flip again and spread ½ tsp butter on the other side.
• 9. Press gently with a spatula and cook each side for an additional 30‑45 seconds until golden brown spots appear and the paratha is cooked through.
• 10. Repeat steps 4‑9 for the remaining stuffed balls, adjusting heat to medium if the tawa gets too hot.

🔥 Serve

• Serve each aloo paratha hot, topped with a dollop of melted butter.
• Accompany with plain yogurt (curd) and a side of mango pickle or lemon wedges.
• Optionally, drizzle with melted ghee for extra richness.