Soft Aloo Paratha
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By Jordan Lee ·
Soft aloo paratha is one of those breakfasts I make when I want something filling without much fuss. The dough needs to feel soft and a little sticky when you knead it; if it tears when you roll, add a splash more water and rest it longer. My pan runs hot, so I keep the flame medium-low once the first side hits. I burned the first batch years ago by cranking the heat too early. You want light brown spots, not black patches. Mash the potatoes while they are still warm so the spices cling, and cool them fully before stuffing or the dough will steam and crack.
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Mixing bowl Rolling pin Tawa or heavy skillet Spatula
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