Aloo Paratha

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: For dough:

2 cups whole wheat flour (240 grams) (atta)

¼ teaspoon salt

1 tablespoon oil (optional, refer notes)

water as needed for kneading (I used ¾ cup 2 tbsps)

subheading: For filling:

350 grams potatoes (3 medium potatoes)

1 green chilli chopped (optional)

¾ teaspoon grated ginger (or ¼ tsp ginger powder)

2 tablespoons coriander leaves (very fine chopped)

½ teaspoon salt (adjust to taste)

½ to ¾ teaspoon garam masala (adjust to taste)

½ teaspoon kashmiri red chilli powder (adjust to taste)

¾ to 1 teaspoon coriander powder

½ teaspoon chaat masala (or 1 tbsp lemon juice or ½ tsp amchur)

1 teaspoon kasuri methi (dried fenugreek leaves)

¼ teaspoon ajwain (carom seeds) (optional)

½ teaspoon fennel seeds powder (saunf powder) (optional)

subheading: To pan fry:

4 tablespoons ghee (use as per preference)

Directions at indianhealthyrecipes.com

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