Aloo Paratha

Boil the potatoes in their skins until tender, about 20–25 minutes, drain, let cool enough to handle, peel, and mash thoroughly until smooth with no lumps.

Add finely chopped green chili, garam masala, amchur powder, half of the salt, and chopped cilantro to the potatoes; mix until you have an even filling.

Set aside 1–2 tablespoons from the 300 g of flour for dusting. Combine the remaining flour with half of the salt, 1 tbsp ghee, and 160 ml water, adding the water gradually; knead a soft, elastic dough for 8–10 minutes. Cover and let rest for 20 minutes.

Divide the dough into 8 balls, roll each into a 12–13 cm disk, place a portion of the potato filling in the center, gather the edges up over the filling, pinch to seal, and flatten.

Dust the stuffed dough balls with the reserved flour and gently roll each paratha out to 18–20 cm, keeping the filling sealed inside.

Heat a tawa or a heavy dry skillet well over medium-high heat. Place the paratha on it, cook for 30–40 seconds, flip, and once bubbles appear, brush the surface with some of the ghee.

Flip again, brush the other side with ghee, and fry, pressing along the edges with a spatula, until golden spots appear and the surface is crisp; repeat with the remaining parathas.

Serve the parathas hot with plain yogurt.