Aloo Paratha

Wash your hands thoroughly before starting to cook to ensure cleanliness.

Prepare the dough by mixing flour with a generous pinch of salt, then add water and knead nicely until smooth.

Rest the dough for 10 minutes to settle.

Prepare the stuffing by mixing boiled and mashed potatoes with salt, red chilli powder, cumin seeds, coriander seeds, finely chopped ginger, chopped green chilly, and finely chopped coriander leaves.

Divide the dough into small portions and roll them into round balls.

Flatten each dough ball and place the stuffing inside, then wrap it completely and roll it out again, folding the edges to seal.

Alternatively, make two small dough balls, roll each lightly, spread the stuffing on one, then cover it with the other and press the edges to seal, dusting with flour for a layered effect.

Heat the griddle and place the rolled parantha on it.

Cook on medium flame for at least 1 minute on one side, then flip.

Spread ghee (or oil) on the cooked side, then flip again and spread ghee on the other side as well.

Cook until golden brown and crispy, flipping as needed to avoid burning.

Serve hot and enjoy your delicious, layered Aloo Parantha.