Aloo Pyaz Paratha

🔥 Prep

• Peel and boil the 2 potatoes until tender, then mash them and set aside.
• Finely chop the 1 onion and 2 green chillies.
• Measure out 300 g wheat flour, 1.25 tsp salt, 150 ml water, and 3 tbsp ghee into separate bowls.

🔥 Cook

• 1. In a mixing bowl, combine the 300 g wheat flour and 1.25 tsp salt; gradually add the 150 ml water and knead into a smooth dough, then cover and let rest for 10 minutes.
• 2. Heat 1 tbsp of the 3 tbsp ghee in a pan over medium heat; add the chopped onion and green chillies and sauté for 2 minutes until translucent.
• 3. Add the mashed potatoes, remaining salt (if needed), and cook for 3–4 minutes, stirring occasionally, until the mixture is fragrant and slightly dry; remove from heat and let cool.
• 4. Divide the rested dough into 6 equal balls (about 50 g each).
• 5. Take one dough ball, flatten it with your palms, place a spoonful of the potato‑onion filling in the center, and gently seal the edges to form a stuffed ball.
• 6. Lightly dust the stuffed ball with flour and roll it out into a thick disc (~6‑inch diameter) using a rolling pin, applying gentle pressure to avoid tearing.
• 7. Heat a tawa or skillet over medium‑high heat; place the rolled paratha on the hot surface and cook for 30 seconds until small bubbles appear.
• 8. Flip the paratha and spread ½ tsp of ghee over the cooked side; cook for 45 seconds.
• 9. Flip again, spread another ½ tsp of ghee on the other side, and press lightly with a spatula; cook for 1 minute or until both sides are golden brown and crisp.
• 10. Repeat steps 5‑9 for the remaining dough balls.

🔥 Serve

• Serve the hot Aloo Pyaz Parathas with a dollop of plain yogurt or raita.
• Accompany with Indian pickle (achari) and a wedge of lemon for extra zing.
• Pair with a cup of masala chai or lassi for a complete meal.