Aloo paratha

Name: Aloo paratha
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Indian
Ingredients: 2 large potatoes, peeled and diced; 360g (3 cups) of flour; 1 tsp salt (for dough); 1 red onion, finely diced; thumb-sized piece of ginger, finely grated; 2 green chillies, finely diced; small bunch of coriander, finely sliced; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; 1 tsp Kashmiri chilli powder; 1 tsp salt (for filling); 2 tbsp ghee

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Aloo paratha

Ingredients

2 large potatoes, peeled and diced
360g (3 cups) of flour
1 tsp salt (for dough)
1 red onion, finely diced
thumb-sized piece of ginger, finely grated
2 green chillies, finely diced
small bunch of coriander, finely sliced
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp Kashmiri chilli powder
1 tsp salt (for filling)
2 tbsp ghee

Directions

To make the dough, add the flour and salt to a bowl. Gradually add room temperature water until the dough becomes a shaggy mess. Turn it onto a floured surface and knead for 5-10 minutes until smooth, soft, and pliable. Place the dough back in the bowl, cover with a tea towel, and let it rest for 30 minutes.
For the filling, boil the potatoes in salted water until cooked through. Mash the potatoes using a ricer or hand masher, then add the remaining ingredients (except the ghee) and mix well.
Once the dough has rested, divide it into four equal pieces and roll them into tight balls. Roll each ball out into flat discs. Place an amount of potato mixture that is equal to or slightly more than the dough you started with in the centre. Bring the sides of the dough around the potato ball and close tightly.
Flip the ball so the seam is on the bottom and roll out until it's about the size of a small plate, trying not to break the dough or let the potato mixture escape.
Heat a tawa (or frying pan) over medium-high heat, add a teaspoon of ghee, and cook the flatbread until golden brown on both sides.