Aloo Paratha with Curd and Pickle

Ingredients

• 2 cups whole wheat flour
• 4 medium potatoes
• 1 teaspoon cumin seeds
• 2 medium green chilies
• 1 cup cilantro
• 1 cup yogurt
• 1 teaspoon salt
• 2 tablespoons oil or ghee
• 1 cup pickle

Instructions

1. 1

   Boil the potatoes in a pot of water for about 15-20 minutes until tender. Drain and let cool.

2. 2

   Once cooled, peel the potatoes and mash them in a large bowl.

3. 3

   In a small pan, heat 1 tablespoon of oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.

4. 4

   Add finely chopped green chilies and sauté for 1 minute. Then, add this mixture to the mashed potatoes.

5. 5

   Chop the cilantro finely and add it to the potato mixture along with salt. Mix well to combine.

6. 6

   In a separate bowl, combine the whole wheat flour with a pinch of salt and enough water to form a soft dough. Knead for about 5 minutes.

7. 7

   Cover the dough with a damp cloth and let it rest for 15-20 minutes.

8. 8

   Divide the dough into 8 equal portions and roll each portion into a ball.

9. 9

   Take one ball of dough, flatten it slightly, and roll it out into a small circle (about 4 inches in diameter).

10. 10

    Place a generous tablespoon of the potato filling in the center, then fold the edges over to seal the filling inside.

11. 11

    Gently flatten the stuffed ball and roll it out into a larger circle (about 6-7 inches in diameter).

12. 12

    Heat a skillet or tawa over medium-high heat. Once hot, place the rolled paratha on the skillet.

13. 13

    Cook for about 2-3 minutes until you see bubbles forming, then flip it over.

14. 14

    Brush the top with a little oil or ghee and cook for another 2-3 minutes until golden brown.

15. 15

    Remove the paratha from the skillet and keep it warm. Repeat the process for the remaining dough and filling.

16. 16

    Serve the hot aloo parathas with a cup of yogurt and a side of pickle.