Trikon Paratha with Aloo Chorchori

Cook the Parathas

• Heat a tawa (flat griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
• Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles appear on the surface.
• Flip the paratha using a spatula. Brush about 1/2 tsp of ghee on the partially cooked top side.
• Cook the second side for another 30-45 seconds. Flip it again.
• Now apply ghee to the other side. Gently press the paratha with the back of a flat spatula, especially around the edges, to encourage it to puff up.
• Continue to cook, flipping every 20-30 seconds, until both sides are golden brown with some darker spots. Each paratha will take about 2-3 minutes to cook.
• Remove the cooked paratha from the tawa and place it in a casserole or a container lined with a kitchen towel to keep it warm and soft.

Serve

• Repeat the shaping and cooking process for all the remaining dough balls.
• For extra flakiness, you can gently crush the hot paratha between your palms.
• Serve hot with your favorite curry, dal, raita, pickle, or a simple dollop of butter.

Finish and Serve

• Once the potatoes are fully cooked, remove the lid. Most of the water should have evaporated.
• If there is excess moisture, increase the heat to medium-high and stir-fry for 1-2 minutes until the dish is dry.
• Check for seasoning and adjust salt if needed. Garnish with freshly chopped coriander leaves.
• Serve hot with luchi, paratha, or as a side dish with steamed rice and dal.