• Plan ahead. This recipe does not include time for making the dough and boiling potatoes. I am assuming that you have these two basics ready to roll some aloo paranthas.

Dough:

• Have your dough ready and rested. Recipe here.

Potato Stuffing:

• Boil and peel the potatoes. See Tips.
• Take a deep mixing bowl and add the peeled, boiled potatoes to it. Using a potato masher or sturdy fork, mash the potatoes until no big chunks remain. You want the potatoes to be smooth but not pasty. Retain some texture.
• Add rest of the stuffing ingredients and mix. Give it a taste check and adjust spices and salt to make sure that the stuffing tastes potent and strong flavored.

Making the paranthas:

• Set a cast iron or any heavy bottomed pan on high heat.
• Divide the dough into 8 golf ball sized balls. Take one dough ball at a time and using some dry whole wheat flour, roll it into a disc about 4.5 to 5 inches in diameter.
• Take half a teaspoon of ghee or oil and place it in the center of the rolled dough disc, spread it around with your fingers or back of a spoon.
• Take a heaping tablespoon and a half of the potato stuffing and place it in the center of the disc, making sure there is about an inch or two of space from the edge of the rolled dough disc.
• Start from one side of the dough disc edge and bring it in the center, moving slowly all around the disc forming a closed package pleated in the middle. Make sure the pleats come together in the middles and there is no opening. Otherwise the parantha will open while rolling and the stuffing might come out. We don’t want that!
  
• Dust this potato stuffed disc with dry flour and flatten it using your fingers. Using a rolling pin roll the parantha out to about 6-7 inches wide or to whatever size you can comfortably do it without breaking it. Dust with flour as needed.
  
• Place your rolled out parantha on the hot skillet or tava. Watch for small bumps on the surface, take a peek at the surface that’s on the skillet and if you see brown spots all over, flip it (around 10-15 seconds, remember our skillet is HOT; See tips). Let it cook on the other side and then flip again.
• Add about a teaspoon of oil/ghee on the surface that’s facing you and spread it around. Flip the parantha and oil the side that is now on top. Flip again until both the surfaces have nice brown spots on them and are slightly crunchy. You can use a spatula to gently press the edges on the skillet for maximum contact and crispiness.
• Take the parantha off and keep it warm in a foil and paper towel lined basket or tortilla warmer.
• Repeat for other 7 dough balls.
• Serve the paranthas piping hot with a dollop of butter and fresh unsweetened yogurt and Indian style pickle on the side.