Aloo Paratha ki Bhujiya — Spiced Potato Stuffed Flatbread

Combine whole wheat flour and salt in a large bowl. Add butter and work it into the flour using your fingertips until the mixture resembles coarse crumbs.

Gradually add water, mixing with a fork, until a soft dough forms. Knead for 5 minutes until smooth and slightly tacky.

Cover the dough with a damp cloth and let it rest for 15 minutes while you prepare the filling.

Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly, then peel and mash roughly.

Heat 1 tablespoon of sunflower oil in a frying pan over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add minced garlic and grated ginger, cook 1 minute until fragrant. Add diced bell pepper and cook 2 more minutes.

Add cumin, turmeric, cayenne, and salt. Stir to coat the aromatics, then fold in the mashed potato.

Cook the filling, stirring gently, for 5 minutes to meld the flavors. Remove from heat, fold in chopped cilantro, and let cool to touch.

Divide the rested dough into 4 equal balls. On a floured surface, roll each ball into a 4-inch circle.

Place a generous spoonful of the aloo bhujiya filling in the center. Bring the edges of the dough up and pinch to seal, then flatten gently.

Roll each stuffed dough ball carefully into a 7-inch circle, keeping the filling enclosed. Dust with flour as needed.

Heat a tava or flat pan over medium-high heat. Place a rolled paratha on the dry pan and cook 2 minutes until bubbles form and the bottom is golden.

Flip and cook another 2 minutes. Brush the cooked side lightly with oil, flip again, and cook 1 minute more until the other side is golden and crisp.

Repeat with remaining parathas. Serve hot with yogurt, pickle, or a fresh salad.