The Aloo Paratha is a lively, archetypal delicacy from the Indian subcontinent and is famous for its soothing amalgamation of flavours and textures. This is the very basic preparation of flatbread in Indian cuisine and makes a full-of-heaviness yet satisfying meal one would yearn to have at any time of the day. The beauty of the Aloo Paratha recipe is that it uses just simple and delicious preparation. The paratha is usually prepared from whole wheat flour, which rests into an exquisite soft and pliable dough. The dough is then rolled out into a circular shape, forming the base for the filling. Then comes the much-awaited part of the recipe- the spiced potato mixture, or "aloo". First, boiled potatoes are mashed, and a vibrant mixture of spices is prepared, comprising cumin, coriander, turmeric, and garam masala. The fresh herbs include cilantro and green chillies that add flavour and freshness to the filling. When the potato mixture is ready, it is spread evenly on a rolled-out dough circle. Place another layer of dough over it and close the edges to seal the filling inside. This stuffed dough will again be delicately rolled out to flatten the paratha but keep the filling intact. A hot skillet lightly brushed with ghee or oil does the trick in cooking the paratha to a crispy golden brown outside while keeping it soft and fluffy. Served hot, Aloo Paratha is usually accompanied by a medley of condiments like sour-brined pickles, cooling yoghurt, and fresh chutneys. It can be savoured as it is with a cup of piping hot chai or as part of a larger meal. Rich in its savoury taste and satisfying texture, it is comfort food that is cherished by many due to its delicious taste and the warmth it infuses into meals.

• 500 gms aloo
• 1 green chilli
• 1/2 tsp ginger
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp amchur
• 2 cups atta
• Salt

• Boil 3 to 4 potatoes of medium size, amounting to around 500 gms. Boil until soft, then cook through. Peel the potatoes, & in a large bowl, mash them using a fork or potato masher. This mashed potato will serve as the base for your stuffing.
• Now add one chopped green chilli to the mashed potatoes. The filling is going to have a hint of heat from it.
• Add 1/2 tsp grated ginger into it, which gives a fragrant zest to the dish.
• Mix 1/2 tsp of each red chilli powder, garam masala, and amchur into it.
• Amchur will add a sour note that will balance the richness of the potatoes. Season it with salt to your taste.
• Mix everything until it becomes incorporated, so spices and herbs are evenly distributed within the mashed potatoes. This mixture is your tasty stuffing.
• Take 2 cups of whole wheat flour (atta) in a separate bowl. Now add a pinch of salt into the flour to season it. Make the dough by adding water a little at a time while kneading. The goal is a soft, pliable consistency. Knead the dough until it is smooth and elastic.
• Cover the bowl with a damp cloth, rest the dough for 15-20 minutes. Resting the dough allows the gluten to relax and is easier to roll out later.
• Divide the rested dough into equal portions, each about the size of a golf ball. Similarly, divide the potato filling into portions, keeping in mind that the number should be the same as that of the dough portions for an equally stuffed paratha.
• On a lightly floured surface, take one portion of the dough and roll it into a small circle, approximately 4-5 inches in diameter. Place one portion of the potato stuffing in the centre of the dough circle.
• Gently pull the edges up and over the stuffing, pinching them together to seal the filling inside. Flatten the stuffed dough ball with your fingers carefully so that it does not tear.
• Dust the work surface lightly with some dry flour and dust the stuffed dough ball. Gently roll the stuffed dough ball using a rolling pin into a 6-7-inch circle. Roll it evenly so that the stuffing spreads throughout the paratha.
• Heat a tawa on medium flame. When hot, place the rolled paratha on the tawa. Cook until small bubbles appear on the surface. Then, flip the paratha and cook the other side. Lather a little ghee or oil on both sides of the paratha and cook until golden brown and crispy. The ghee or oil adds to the richness in flavour and will help to achieve a delightful crunch.
• Remove the hot cooked Aloo Paratha and place it onto a serving plate. Serve hot with yoghurt, pickles, or any other condiment that you feel like having. This paratha is best served hot to capture not only that warm freshness but also the flavour of the freshly cooked flatbread.
• Aloo Paratha can be served for any meal, be it breakfast, lunch, or dinner. Richly filled with spices in a potato filling and crispy in texture, it is a comfort food that one would not mind indulging in at any time. Did you enjoy this recipe of Aloo Paratha? Remember to share it with your friends and family.