Aloo Paratha (Potato-Stuffed Flatbread)

1Preparation

1. Mix the flour, salt and oil in a large bowl.
2. Add the water gradually and knead for 5 minutes until the dough is smooth, soft and no longer sticky.
3. Cover the dough and let it rest for 30 minutes.

2Cooking

1. Boil the potatoes in their skins in salted water until a knife slides easily to the centre.

   🔥 medium heat⏱ 20 min timer
2. Drain, peel while warm and mash until completely smooth, then mix in the rest of the filling ingredients and let it cool.

   ⏱ 10 min timer
3. Divide the dough into 8 balls and the filling into 8 portions. Roll each ball into a 10 cm circle, put the filling in the centre, gather the edges over it and pinch to seal.

   ⏱ 10 min timer
4. Turn the ball seam-side down, dust with flour and roll it gently, without pressing hard, into an 18 cm circle.

   ⏱ 2 min timer
5. Put the paratha on a hot dry griddle or pan until small bubbles appear on top, then flip it.

   🔥 medium heat⏱ 1 min timer
6. Brush both sides with ghee and press with a spatula, turning, until golden-brown spots appear on both sides and it puffs slightly. Repeat with the rest.

   🔥 medium heat⏱ 3 min timer

3Serving

1. Serve the parathas hot straight from the pan with a small knob of butter on each.
2. Serve with yogurt, Indian pickle and a cup of milky tea.

💡 Tips & common mistakes

• Common mistake: leaving lumps in the potato or using a wet filling, so the dough tears when rolled and the filling spills out. Mash well and let it cool and dry before filling.
• Don't salt the filling long before stuffing — salt draws water out of the potato.
• If the dough tears while rolling, patch it with a small piece of dough, dust with flour and carry on.

🔁 Substitutions

• Amchur (dried mango powder): 1 tsp lemon juice.
• Ghee: vegetable oil.