Aloo Paratha Recipe | Crisp Stuffed Parathas with Mustard Oil

Crisp, golden aloo parathas owe their edges to the pan — and a little mustard oil in the dough is the insider's touch.

Ingredients: 2 cups whole wheat flour; 1 tbsp cold-pressed mustard oil for the dough; 3 boiled potatoes; 1 green chilli; ginger; coriander; a pinch of ajwain; salt; mustard oil for roasting.

1. Knead the flour with salt, the tablespoon of mustard oil and water into a soft dough; rest 20 minutes.

2. Mash the potatoes with the chilli, ginger, coriander, ajwain and salt.

3. Stuff, seal and roll each ball gently.

4. Roast on a hot tawa with a drizzle of mustard oil until crisp and golden on both sides.

5. Serve hot with curd, butter and aam ka achaar.