Paratha with Aloo Tamatar Sabzi

Divide and Shape

• After resting, knead the dough gently for 30 seconds.
• Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.

Create the Layers (Triangle Fold)

• Take one dough ball and flatten it slightly. Dust it with dry atta.
• Roll it into a circle about 4-5 inches in diameter.
• Spread about 1/4 tsp of melted ghee evenly over the surface.
• Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
• Fold it in half again to form a triangle.
• Gently press the triangle and dust it with dry atta.

Roll the Paratha

• Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.

Cook the Paratha

• Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
• Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
• Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
• Spread about 1/2 tsp of ghee on the top surface and flip it again.
• Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
• Apply ghee to the other side, flip, and cook for another 20-30 seconds.
• Remove from the tawa and repeat the process for the remaining dough balls.

Serve

• Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Turn off the heat. Stir in the garam masala and crushed kasuri methi. Garnish with fresh chopped coriander leaves. Let the sabzi rest for 5 minutes before serving to allow the flavors to meld.