Aloo Paratha | Potato stuffed Indian flatbread
atta(whole wheat flour)   150g
salt   3g
sugar   7g
oil   8g
distribute oil evenly
hot water   100–110g
mix till all the ingredients come together
knead well
keep folding the dough over itself
a soft, pliable dough holds more filling
cover and rest
For the filling you will need
80g onions finely chopped
15g ginger minced
10g garlic minced
5g green chillies chopped
Any one of:
kasuri  methi
curry  leaves
or coriander leaves
we’re using  curry leaves
jowan(carom seeds) ¼ tsp,  chaat masala ½ tsp, salt   5g
bhaja masala   1 tsp 
(link in description)
and finally, 250g potatoes
steam potatoes to keep  them dry and fluffy
mash potatoes while  they’re still hot to allow the steam to escape
this will give a nice, dry filling
heat 7g vegetable oil
onions
fry on medium heat until brown
ginger, green chillies
fry on medium heat
garlic, curry leaves
don't fry the garlic too much;
turn off heat after 30 seconds
salt, chaat masala
bhaja masala, jowan
mix everything together
4 equal portions, 75g each
4 equal portions of dough 70g each
8cm diameter
press the filling inward; push the dough outward
pinch to seal
coat in flour and set aside
flatten to evenly distribute filling
roll in short, gentle strokes
rotate between each set of strokes
roll at the edges, not the centre
18cm
grease skillet with 1 tbsp oil
apply 1 tsp oil on top
flip every minute for an even, golden colour
press down and rotate using a spatula or towel
butter
serve with achar,  
yoghurt
