Step-by-Step Instructions

1. 1.Prepare the Dough

   In a bowl, combine 1 cup wheat flour, 1/4 cup fine semolina, 1/4 teaspoon carom seeds, 1 tablespoon chopped coriander leaves, and 1/4 teaspoon salt. Mix well with your hands. Add 2 tablespoons of refined oil and mix until crumbly. Gradually add water and knead into a medium-soft dough. Cover and let it rest for 10 minutes to allow the semolina to swell.

2. 2.Prepare the Potato Filling

   Heat 2 tablespoons of refined oil in a pan over low heat. Add 1 pinch of asafoetida, 1/2 teaspoon cumin seeds, 2-3 cloves minced garlic, 1 inch minced ginger, and 1 tablespoon chopped green chilies. Sauté for a minute until fragrant. Add 1 large sliced onion and sauté until lightly softened, not fully browned. Stir in 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/4 teaspoon red chili powder, and 1/4 teaspoon black pepper powder. Mix well and cook for 1 minute. Add 2 medium boiled and diced potatoes. Mix thoroughly. Add 1/2 teaspoon chaat masala, 1/4 teaspoon garam masala powder, and salt to taste. Add 1 tablespoon chopped fresh coriander. Mash the potatoes lightly with a spatula while mixing, ensuring all ingredients are well combined. Cook for 1 minute. Turn off the heat and transfer the filling to a plate to cool down completely.

3. 3.Shape the Parathas

   After the dough has rested, knead it again for a minute to make it smoother. Divide the dough into four equal portions. Take one portion, dust it with a little wheat flour, and roll it out into a circle, slightly thicker than a regular roti. Trim the edges with a knife to create a square shape. Gently roll the square dough once more to even it out. Spread about 2 tablespoons of the cooled potato filling evenly over the entire surface of the square dough.

4. 4.Fold and Roll

   Make a single cut from one side of the square dough to the center. Fold one section of the dough over the filling. Then, fold the next section over, continuing until you have a compact square parcel. Sprinkle a pinch of black sesame seeds on top and gently press them into the dough. Dust lightly with wheat flour and gently roll the folded square paratha to your desired thickness, ensuring it's not too thin. Repeat for the remaining dough portions and filling.

5. 5.Cook the Parathas

   Heat a pan over medium-low heat. Add about 2 tablespoons of refined oil and spread it evenly. Place one prepared paratha in the pan. Cook for 1 to 1.5 minutes until the bottom is lightly golden. Flip the paratha and cook the other side for 1 to 1.5 minutes. Continue flipping and pressing gently with a spatula for a total of 4-5 minutes until both sides are golden brown and crispy. The layers should puff up nicely. Remove the cooked paratha and repeat the process for the remaining parathas, adding a little oil for each one.

6. 6.Serve

   Serve the hot and crispy Aloo Parathas with your favorite chutney, pickle, or yogurt. Enjoy!