Aloo Parantha

Yield: 6-8 Paranthas
Prep Time: 25 minutes
Cook Time: 20 minutes
Special Equipment: tawa or skillet

Ingredients

• 3½ cups whole wheat flour

• Water as needed

• Pinch of salt

• 5 medium potatoes, boiled and peeled

• 1 tsp fresh ginger, grated

• 4 green chillies, finely chopped

• 1 tsp cumin seeds

• Fresh coriander, chopped

• 1 tsp garam masala

• 1 tsp chili powder

• Salt to taste

• Ghee for cooking

Directions

1. Mix flour and salt, add water gradually, and knead into a soft smooth dough. Cover and rest 15 to 20 minutes.

2. Mash potatoes completely smooth, then mix in ginger, chillies, cumin seeds, coriander, garam masala, chili powder, and salt.

3. Divide dough into balls, roll into a small disc, add filling, seal, flatten, and roll gently into a thick flatbread.

4. Heat a tawa over medium heat, cook parantha on both sides, adding ghee and flipping until golden with light crisp spots.