Stuffed parathas. With spiced potato! I could eat these all day…

A little bit of work, but well worth it. Serve hot, with raita, a chutney or with curries. They can be made the day before and heated up.

Ingredients
paratha dough
2-3 medium potatoes, peeled, cooked and mashed
1/2 small white onion, diced
1 green chili, deseeded and chopped
1/2 tsp cumin seeds
1/2 tsp dried mango powder (amchur)
1/2 tsp mild chili powder
handful chopped fresh cilantro (coriander leaves)
1/2 tsp salt or to taste
oil or ghee for cooking

1) Make the paratha dough. I used half whole wheat, half white flour for this dough. Set aside.
2) Heat up plenty of oil or ghee in a frying pan or wok. Add in the cumin seeds and cook until they start to crackle.
3) Add in the onions, chili and remaining spices. Turn the heat down and gently cook until onion is translucent.
4) Add in the mashed potatoes and combine. Add more oil if needed so the potatoes don’t dry out. Taste and adjust seasoning if needed. Set aside while you roll out the first paratha.
5) Pinch off a good-sized bit of dough and roll out to a circle. It doesn’t have to be super thin. Place a golf ball-sized bit of spiced mashed potato in the center and fold up the sides over it. Gently seal it.
6) Flip over and gently push down to a thick circle, then use plenty of flour and GENTLY roll out to a wide cicular flatbread. If you push too hard with the rolling pin, the potato will ooze out of the dough. It is ok if a little of the filling breaks out. Just keep your rolling pin floured so that it doesn’t stick.
7) Repeat with the remaining dough, or for as many aloo parathas as you want to make. Keep the uncooked parathas floured and covered with a kitchen towel so they don’t dry out.
8) Heat up a cast iron skillet or heavy frying pan and brush with oil. Fry both sides of the paratha until spotted and golden brown. When it bubbles up, gently push down with a spatula. I like to brush oil on both sides as I cook it.

Serve warm. Enjoy!