Aloo Paratha

In a large bowl, combine whole wheat flour, a pinch of salt, and ajwain. Add water gradually and knead into a smooth, soft dough. Cover with a damp cloth and rest for 20 minutes.

In a separate bowl, mix the mashed potatoes with chopped onion, green chillies, grated ginger, coriander leaves, amchur, red chilli powder, garam masala, and salt. Mix well and divide into 8 equal portions.

Divide the dough into 8 equal balls. Flatten one dough ball into a small disc about 8 cm in diameter.

Place a portion of the potato filling in the centre of the disc. Bring the edges of the dough together to enclose the filling completely and pinch to seal.

Gently flatten the stuffed ball and roll it out carefully into a round paratha about 20 cm in diameter. Roll evenly to avoid the filling breaking through.

Heat a tawa over medium-high heat. Place the paratha on the hot tawa and cook for 1–2 minutes until small bubbles appear on the surface.

Flip the paratha and apply a generous amount of ghee or butter on the cooked side. Cook for another minute.

Flip again, apply ghee on the second side, and press gently with a spatula. Cook until both sides are golden brown with crispy spots.

Repeat with the remaining dough and filling. Serve hot with yogurt, pickle, and a dollop of white butter.