Aloo Paratha

In a large mixing bowl, combine the whole wheat flour, half teaspoon of salt, and vegetable oil. Gradually add lukewarm water and knead into a smooth, pliable dough. Cover with a damp cloth and let it rest for 15 minutes.

In another bowl, mash the boiled potatoes thoroughly ensuring there are no lumps. Add the finely chopped green chilies, fresh coriander leaves, garam masala, roasted cumin powder, dry mango powder, and salt for the filling. Mix well to combine all spices evenly.

Divide the rested dough and the potato mixture into equal portions of 6 to 8 balls each.

Take a dough ball, flatten it slightly, and roll it into a small circle using a rolling pin. Place a potato filling ball in the center, bring the edges of the dough together to seal it completely, and flatten it gently with your palms.

Dust the stuffed dough ball with dry flour and roll it out carefully into a circle of about 6 to 7 inches in diameter, applying even pressure to prevent the filling from bursting out.

Heat a heavy-bottomed skillet or tawa over medium-high heat. Place the rolled paratha onto the hot skillet. Cook for about a minute until tiny bubbles start to appear on the surface.

Flip the paratha and brush a teaspoon of melted ghee over the surface. Flip again and press gently with a spatula, cooking until golden brown spots appear on both sides. Repeat the process for remaining parathas and serve hot.