Aloo Paratha (आलू पराठा) — Indian Potato-Stuffed Breakfast Flatbread

• 320 gWhole wheat flour (atta)
• 210 mlWater (Use 200 ml first; add remaining 10 ml only if needed for a soft dough.)
• 5 gSalt
• 10 mlNeutral oil (For dough softness; plus more for cooking.)
• 500 gPotatoes (Boiled, peeled, and cooled; weight after boiling is fine.)
• 60 gRed onion (Finely minced.)
• 10 gGreen chili (Finely minced (about 1–2 chilies).)
• 15 gFresh cilantro (Finely chopped.)
• 8 gGrated ginger
• 2 tspRoasted cumin powder
• 2 tspCoriander powder
• 1 tspKashmiri red chili powder
• 0.5 tspGaram masala
• 1 tspAmchur (dried mango powder) (For tang; see substitutions if unavailable.)
• 30 gGhee (For pan-frying; can be replaced with oil.)
• 40 gUnsalted butter (About 10 g per serving.)
• 80 gIndian mango pickle (About 20 g per serving.)

Instructions

1. 1

   Make the dough by mixing the whole wheat flour and salt in a bowl until evenly combined. Add 200 ml water and the oil, then knead for 6–8 minutes to form a smooth, soft dough; add up to 10 ml more water only if the dough feels stiff. Cover and rest for 20 minutes so the gluten relaxes and rolling becomes easier.

2. 2

   Prepare the filling while the dough rests by mashing the cooled boiled potatoes until very smooth and lump-free. Stir in onion, green chili, cilantro, ginger, roasted cumin, coriander, Kashmiri chili powder, garam masala, amchur, and salt until the mixture is cohesive and not wet. Divide the filling into 8 equal balls (about 70–75 g each) to ensure uniform stuffing and even cooking.

3. 3

   Divide the rested dough into 8 equal portions (about 65–70 g each) and roll each into a smooth ball. Dust a ball lightly with flour and roll into a 10–12 cm disc, keeping the edges slightly thinner than the center. Place one filling ball in the center, gather the edges up like a pouch, and pinch to seal completely so the stuffing cannot escape.

4. 4

   Flatten the stuffed dough gently with your palm and dust both sides with a small amount of flour. Roll from the center outward into a 18–20 cm circle, rotating frequently and using light pressure to avoid tearing. If you see a small tear, pinch it closed and dust lightly before continuing so the paratha stays sealed.

5. 5

   Heat a tawa or heavy skillet over medium-high heat for 3 minutes until evenly hot. Place the rolled paratha on the dry tawa and cook for about 35–45 seconds until small bubbles appear and the underside shows light brown spots. Flip and cook the second side for 35–45 seconds to set the dough.

6. 6

   Reduce heat to medium and spread 1/2 tsp ghee (about 4 g) on the top surface, then flip so the ghee side contacts the tawa. Spread another 1/2 tsp ghee on the new top and flip again, pressing gently with a spatula around the edges and center to encourage even browning. Cook until both sides are golden with darker toasted spots, about 60–90 seconds total, then repeat with remaining parathas.

7. 7

   Serve the parathas hot so the exterior stays crisp and the filling remains fluffy and aromatic. Top each serving with 10 g butter so it melts into the layers, and add 20 g mango pickle on the side for a sharp, tangy contrast. If holding briefly, stack in a covered container lined with a towel to keep them soft without turning soggy.