Simple Onion-Free Aloo Paratha

Instructions

1. 1

   Mix the atta with about 1/2 teaspoon salt and enough water to make a soft, pliable dough. Knead for 5 minutes, then cover and rest it for 15 minutes. This little rest makes rolling much easier, dear.

2. 2

   Mix the mashed potatoes with cumin powder, red chilli powder, and the remaining salt. Mash very smoothly so the filling doesn’t poke through the dough.

3. 3

   Divide the dough and potato mixture into 4 portions. Roll one dough portion into a small circle, place potato filling in the center, then bring the edges up and pinch them closed.

4. 4

   Dust with atta and gently roll into a 6–7-inch circle. Don’t press too hard; a tender touch keeps the filling inside.

5. 5

   Heat a tawa or skillet over medium-high heat. Cook the paratha until small bubbles appear, then flip.

6. 6

   Brush with a little oil or ghee if using. Flip again and cook until golden spots appear on both sides and the paratha is cooked through.

7. 7

   Serve hot. A sprinkle of salt and chilli on the potato filling before stuffing makes the flavor sing, especially since we’re skipping onion and garlic.