Paranthas

Make the dough: combine whole wheat flour, carom seeds, a pinch of salt, and 1 teaspoon of ghee in a bowl. Gradually add water and knead for 5–6 minutes into a smooth, soft, pliable dough. Cover with a damp cloth and rest for 20 minutes.

Prepare the aloo filling: in a bowl, combine the mashed potatoes, finely chopped onion, green chillies, grated ginger, coriander leaves, cumin seeds, red chilli powder, garam masala, amchur, and salt. Mix well until everything is evenly combined. Taste and adjust seasoning.

Divide the dough into 8 equal balls. Divide the filling into 8 equal portions as well.

Take one dough ball and flatten it slightly. Roll it into a small circle about 10 cm in diameter. Place one portion of the filling in the centre.

Bring the edges of the dough up around the filling and pinch them together firmly to seal, forming a stuffed ball. Gently flatten the stuffed ball with your palm.

Dust lightly with flour and roll out carefully into a circle about 18–20 cm in diameter. Roll gently and evenly — if the filling breaks through, patch it with a little dough.

Heat a tawa or flat griddle over medium-high heat. Place the parantha on the dry tawa and cook for 1–2 minutes until small bubbles appear on the surface.

Flip and cook the other side for 1–2 minutes. Apply a generous amount of ghee or butter on the cooked side.

Flip again and apply ghee on the second side. Press gently with a spatula and cook for 1 minute until both sides are golden brown with crispy, slightly charred spots.

Serve hot with white butter, yogurt, pickle (achar), and a glass of lassi — the classic Delhi-style accompaniment.