Classic Aloo Paratha

Preparación

1. 1

   In a large bowl, add 200g whole wheat flour and a pinch of salt. Gradually add 80ml plain low-fat yogurt and enough water to knead into a soft, smooth dough. Cover and let it rest for 20 minutes.

2. 2

   Meanwhile, peel and mash 400g boiled potatoes in another bowl. Add 40g finely chopped onion, 10g finely chopped green chili, 10g grated ginger, 10g chopped coriander leaves, 4g cumin seeds, 4g garam masala, and 4g salt. Mix well to form a uniform filling.

3. 3

   Divide the dough into 8 equal portions and roll each into a ball. Similarly, divide the potato filling into 8 equal portions.

4. 4

   Take one dough ball, flatten it slightly, and roll it out into a small disc (about 8cm diameter). Place one portion of the potato filling in the center, gather the edges, and seal the filling inside.

5. 5

   Gently flatten the stuffed ball and roll it out carefully into a paratha (about 15cm diameter), dusting with flour as needed to prevent sticking.

6. 6

   Heat a tawa or skillet over medium heat. Place the rolled paratha on the hot tawa and cook for 1-2 minutes until small bubbles appear.

7. 7

   Flip the paratha, drizzle a little vegetable oil (about 2-3ml per paratha) around the edges, and cook until golden brown spots appear on both sides.