Aloo Paratha (Spiced Potato Stuffed Flatbread)

Mix 220 g whole wheat flour with part of the salt, then add water little by little until a soft dough forms.

Knead until it no longer sticks heavily to your hands, cover, and rest for 15 minutes.

Boil 260 g potatoes until fully tender, then mash them finely while still hot.

Spread the mash out for a few minutes so steam escapes, because wet filling can tear the dough during rolling.

Mix the potato with the remaining salt, 0.5 tsp chili powder, 0.5 tsp garam masala, and 10 g chopped cilantro.

The filling should hold together when pressed, not smear or release moisture.

Divide the dough and potato filling into the same number of portions, then flatten each dough piece into a small cup.

Add filling, gather the edges over it, and pinch firmly so no seam opens.

Dust lightly with flour, place the sealed side down, and roll slowly into about a 15 cm round.

If the filling starts showing through, reduce pressure and roll from the center outward.

Heat a pan over medium-low heat, cook each side for about 1 minute to set the dough, then brush with the 2 tbsp oil in portions.

Serve hot when golden spots appear and the paratha puffs lightly.