Aloo Paratha (Pain Farci aux Pommes de Terre)

In a bowl, mix the flour with ½ tsp salt, then add the water a little at a time, kneading until you get a soft, smooth, non-sticky dough. Cover with a damp cloth and let it rest for 20 minutes.

• 300g chapati flour
• 200ml water
• ½ tsp salt

✅ C'est prêt quand : dough is soft, smooth and springs back when pressed

In a separate bowl, mix the grated potato with the chili, ginger, ajwain, amchur, garam masala, chili powder, cilantro and the remaining salt. Squeeze out any extra moisture so the mix is dry, with no lumps, or it will tear the dough later.

• 500g grated potato
• 1 green chili
• 1 tsp ginger
• 1 tsp ajwain
• 1 tsp amchur
• ½ tsp garam masala
• 1 tsp chili powder
• 3 tbsp cilantro
• ½ tsp salt

✅ C'est prêt quand : mixture is dry and crumbly with no wet lumps

Divide the rested dough and the filling into 6 equal portions. Roll one dough portion into a 10 cm circle, place a ball of filling in the center, pull the edges up and pinch to seal completely, then flatten gently into a disc.

• 1/6 portion dough, from step 1
• 1/6 portion filling, from step 2

✅ C'est prêt quand : ball is fully sealed with no filling showing

Dust the stuffed disc lightly with flour and roll it out, pinched side up, into an even 18 cm circle, pressing gently so the filling spreads evenly without breaking through the dough.

• 1 tsp flour, for dusting
• 1 piece stuffed dough ball, from step 3

✅ C'est prêt quand : even 18 cm circle with no cracks or filling showing through

Heat a flat griddle (tawa) or a frying pan over medium-high heat and cook the paratha for 1 minute per side. Brush both sides with ghee, lower the heat to medium, and press lightly with a spatula while cooking for about 2 more minutes, until crisp with golden-brown spots. Serve hot with butter, yogurt and pickle.

• 1 piece rolled paratha, from step 4
• 4 tbsp (total, for all parathas) ghee
• to taste butter
• to taste yogurt
• to taste pickle

✅ C'est prêt quand : crisp with golden-brown spots on both sides