Aloo paratha

Method

1. 1 Knead the atta flour with salt and warm water until it forms a pliable dough, then let it rest for 20 minutes.
2. 2 Boil the potatoes for 20 minutes until soft, peel them, and mash them while still warm.
3. 3 Mix the potatoes with chopped ginger, chopped green chilies, cumin seeds, coriander powder, garam masala, and cilantro.
4. 4 Roll the dough into a ball, place the filling in the center, seal the edges, and gently roll it again to prevent the filling from leaking out.
5. 5 Fry the pancakes in a pan with ghee butter for 3 minutes on each side, until golden brown and crispy.
6. 6 Serve hot with yogurt and pickles.

With an appliance

• Oven 58 min

  Replace step 5: place the paratha on the racks of the oven at 240 degrees for 8 minutes, flip and rotate the tray after 4 minutes, then brush with ghee; make several parathas at once, using less oil but without the crispy pan-fried spots.