Aloo Paratha with Bilahi Tok

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
   • Gradually add warm water while mixing to form a soft, pliable dough. The exact amount of water may vary.
   • Add 1 tsp of oil and knead for 5-7 minutes until the dough is smooth and elastic.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2. 2

   Prepare the Potato Filling

   • In a separate bowl, mash the completely cooled boiled potatoes. For a lump-free texture, you can grate them.
   • Add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
   • Add all the dry spices: the remaining 1 tsp salt, coriander powder, red chili powder, garam masala, and amchur powder.
   • Lightly crush the ajwain between your palms to release its aroma and add it to the mix.
   • Gently mix all ingredients until just combined. Do not overmix, as this can make the potatoes gummy. Taste and adjust seasoning.
3. 3

   Stuff and Roll the Parathas

   • After the dough has rested, knead it again for one minute. Divide the dough and the potato filling into 8 equal portions and roll them into smooth balls.
   • Take one ball of dough, flatten it, and dust it with dry flour. Roll it into a small circle about 4 inches in diameter.
   • Place one portion of the potato filling in the center.
   • Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and flatten the stuffed ball gently.
   • Dust the stuffed ball with dry flour and carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from breaking through.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat. The tawa is ready when a drop of water sizzles and evaporates instantly.
   • Place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until small bubbles appear on the surface.
   • Flip the paratha and cook the other side for another 30-45 seconds, until light brown spots appear.
   • Spread about 1/2 tsp of ghee on the top surface and flip again. Apply ghee to the other side.
   • Press gently with a spatula, especially around the edges, to help it puff up and cook evenly. Cook for 1-2 minutes, flipping occasionally, until both sides are golden brown and crisp.
   • Remove from the tawa and serve immediately. Repeat for the remaining parathas.