Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta)
• A pinch of salt
• Water for kneading

For the Potato Filling:

• 2 large potatoes, boiled, peeled, and mashed
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2-inch piece of ginger, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• Salt to taste
• Fresh cilantro leaves, chopped
• Ghee or vegetable oil for cooking

Instructions:

For the Dough:

1. In a large mixing bowl, combine the whole wheat flour and a pinch of salt.

2. Gradually add water and knead the mixture to form a smooth, soft, and pliable dough. The dough should not be too dry or too sticky. Cover the dough with a clean kitchen towel and set it aside to rest while you prepare the filling.

For the Potato Filling:

1. In a mixing bowl, combine the boiled and mashed potatoes, finely chopped onion, green chilies, grated ginger, cumin seeds, red chili powder, garam masala, amchur (dry mango powder), and salt. Mix everything together to create a well-spiced potato filling.

2. Add chopped cilantro leaves to the mixture and combine well.

To Make Aloo Paratha:

1. Divide the dough into lemon-sized balls.

2. Take one ball of dough and roll it out into a small disc, about 4-5 inches in diameter.

3. Place a portion of the prepared potato filling in the center of the dough disc.

4. Bring the edges of the dough together to seal the filling and create a stuffed ball.

5. Gently flatten the stuffed ball with your fingers.

6. Roll out the stuffed ball into a round paratha, approximately 7-8 inches in diameter. Be gentle to avoid tearing the dough and spilling the filling.

7. Heat a griddle (tava) over medium-high heat. Once hot, place the rolled-out Aloo Paratha on it.

8. Cook one side until small bubbles start to appear, then flip it over.

9. Spread a little ghee or vegetable oil on the cooked side.

10. Flip it again, spread ghee or oil on the other side, and cook until both sides are golden brown and crispy.

11. Repeat the process with the remaining dough balls and potato filling.

12. Serve the hot Aloo Parathas with yogurt, pickle, chutney, or your favorite side dish.

Aloo Paratha is best enjoyed fresh off the griddle. Its soft, flavorful, and spiced potato filling makes it a favorite in Indian cuisine.