Aloo Stuffed Paratha (Hung Curd HP)

Method

1. 1Squash and fold flour, hung curd, salt and a splash of water into a soft dough; rest 15 minutes — the curd makes them flaky.
2. 2Mash potatoes with onion, chilli, ginger, cumin, amchur, chaat masala, garam masala, salt and coriander.
3. 3Divide dough into 8 balls; flatten each, place a heaped spoon of filling, gather and seal.
4. 4Roll gently into thick parathas (don't tear the seal).
5. 5Cook on a tawa, drizzling ghee, till both sides are golden with char spots.
6. 6Stack hot — serve with thick hung curd and a sharp pickle.