Aloo Paratha

• whole wheat flour300g
• potato, boiled, mashed4 piece
• green chili, finely chopped2 piece
• ginger, grated10g
• cumin, roasted1 tsp
• garam masala½ tsp
• cilantro, chopped¼ bunch
• gheefor brushing3 tbsp
• saltto taste1 tsp

Method

1. 1

   Make a soft dough from whole wheat flour, salt, and water; rest covered for 20 minutes.

   Wet hands while kneading for an extra-soft dough.

2. 2

   Mash boiled potato with green chili, ginger, cumin, garam masala, salt, and chopped cilantro.

   Filling should be dry — moist filling tears the paratha.

3. 3

   Divide dough into balls; flatten, place a scoop of filling, and gather edges to seal.

4. 4

   Roll the stuffed ball gently into a 6-inch round on a floured surface.

   Even pressure stops the filling bursting through.

5. 5

   Cook on a hot tawa, brushing both sides with ghee, until brown spots form.

6. 6

   Serve hot with yogurt, pickle, or butter.

Per serving

385

kcal

10g

protein

65g

carbs

10g

fat