Indian Spiced Potato-Stuffed Aloo Paratha (8 Flatbreads)

Mix 260 g flour and 3 g salt, then gradually work in 160 mL water and 10 mL oil; knead 7–8 minutes. Add the remaining water little by little only if the dough is stiff, until soft but not sticky.

Cover the dough and rest at room temperature for 20 minutes. Mash the already-cooked, completely cooled potatoes until no lumps remain.

Mix ginger, green chili, cilantro, crushed coriander, ajwain, cumin, garam masala, amchur and 4 g filling salt into the potatoes. Add no water and divide into 8 portions.

Divide dough into 8 balls. Dust lightly with flour; roll each into a circle about 12 cm across and place one portion of filling in its center.

Gather and pinch the edges shut, then place seam-side down. Flatten gently without squeezing the filling out.

Using small amounts of dusting flour, gently roll each paratha to 16–18 cm across so the filling spreads evenly. Pinch closed any small tear.

Place one on a medium-hot skillet and cook its first side about 1 minute; flip. Brush on a little oil and cook another 1–2 minutes per side until browned in spots and the dough is cooked.

Cook the remaining 7 the same way and serve warm. Place leftovers in a shallow container and refrigerate within 2 hours.