Aloo Paratha

In a large bowl, mix flour, ½ tsp salt, and 1 tbsp oil. Gradually add warm water (about 200ml) and knead for 8 minutes until the dough is smooth, soft, and slightly tacky — it should spring back gently when you poke it. Cover with a damp cloth and rest for 20 minutes. Resting is non-negotiable: it relaxes the gluten and makes rolling much easier.

About 12 min

Boil potatoes in salted water until a knife slides in with zero resistance — completely fork-tender. Drain, peel while hot (use a cloth), and mash thoroughly until completely lump-free. Any lumps will tear through the dough when you roll it.

About 15 min

To the mashed potatoes, add finely chopped green chili, grated ginger, chopped coriander leaves, cumin seeds, amchur, garam masala, red chili powder, and salt. Mix well and taste — it should be bright, herby, and slightly tangy from the amchur. Divide into 8 equal balls.

About 5 min

Divide the rested dough into 8 equal balls. Flatten one dough ball into a 4-inch disc with your fingers. Place one potato ball in the centre. Bring the dough edges up and pinch them together firmly to seal — like wrapping a present. Gently flatten the stuffed ball with your palm.

About 10 min

Dust your rolling surface generously with flour. Using a rolling pin, gently roll the stuffed ball into a 7–8 inch disc. Roll from the centre outward with even, light pressure — don't force it. If filling starts to poke through, dust with flour and carry on. Even imperfect parathas taste incredible.

About 8 min

Heat a tawa or heavy skillet on high until very hot. Place the paratha on the dry tawa and cook for 1–2 minutes until small bubbles appear on the surface. Flip, drizzle ½ tsp oil on the cooked side. Flip again and drizzle oil on the other side. Press gently with a spatula and cook until both sides are golden with crisp, dark spots. Serve piping hot with plain yogurt, achaar (pickle), or just a pat of cold butter melting on top.

About 12 min