Aloo Paratha

Make the Potato Filling/ stuffing

1. Boil the potatoes first, and prepare the dough while they are boiling. In a stovetop pressure cooker, cook for 4-5 whistles. In an instant pot, pressure cook for 12-18 minutes depending on size of potatoes. Remove potatoes from pressure cooker, and let them cool a bit. Then peel the potatoes.
2. Cut the potatoes roughly and mash them with a potato masher in a bowl. You can also grate them (I recommend this for potatoes that were pre-boiled and stored). Make sure there are no lumps.
3. Add the finely chopped green chillies and cilantro. Add all the spices - coriander powder, cumin powder, red chilli powder, garam masala, pomegranate (or amchur) powder and salt. Combine everything and make a smooth mixture. Taste and adjust salt or spices if required.

Make the Dough

1. In a large bowl, combine atta (whole wheat flour), 1 teaspoon oil and salt.
2. Add enough water (in small increments) and knead to make a soft and smooth dough. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
3. Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 mins and up to 30 mins while you prepare the filling.

Rolling

1. Take a medium-sized dough ball (weight 55-60 grams). With the help of your palms, roll it and then lightly flatten it lightly. Dust the dough ball with dry flour. Roll out a roti of about 5 inches in diameter.
2. Next, optionally spread some ghee on the rolled dough. Then scoop out some potato stuffing, make a ball with the filling, and place it in the center, leaving about 1.5 inch of space from the sides.
3. Take the edge and make small pleats and gather the pleats to join in the centre. When the pleating is complete, the stuffing will not be visible and it'll look like a dumpling.
4. Next, flatten this dumpling in the center, sprinkle some flour and roll it evenly.
5. Keep rolling the dough as you would a pie crust, trying to maintain the same thickness throughout. Roll with gentle hands, applying equal pressure on all sides. Make sure the edges are not very thick. Apply dry flour as needed while rolling.
6. If by chance any filling comes out, simply cover the torn end with a small piece of dough. The paratha is typically 7-8 inches in diameter.

Roasting

1. Heat the tawa (skillet or griddle). Place the rolled paratha on the hot tawa. Cook until you start seeing small air pockets and the color of the dough starts to change.
2. With a flat spatula, flip the paratha and top with ghee just enough to make the surface of the paratha greasy (about 1/2 teaspoon). Spread the ghee or vegetable oil evenly over the paratha with the back of the spoon. Now we want to cook until there are some brown spots on the paratha.
3. Flip the paratha and top with ghee/oil on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.
4. Spread ghee/ oil on the second side and press the edges of the paratha till it is evenly brown and well cooked.
5. When both sides have golden brown spots, transfer the paratha to a plate lined with a paper towel.
6. Repeat these steps till all the parathas are cooked. You can keep parathas in an insulated container or in a roti basket wrapped in a towel. This will ensure they stay warm by the time you are ready to eat. Serve hot with white butter, pickle, raita or a cup of hot chai.