Aloo Paratha (Spiced Potato-Stuffed Flatbreads) with Yoghurt

Mix. Dough in a medium bowl mix the flours salt and ghee now the mixture will look clumpy tip in the water now mixing with the handle of a now wooden spoon to form a shaggy dough lid and let rest at room now temperature for 20 minutes this now resting period allows the flours now to hydrate and makes hand working easier and less sticky move the now dough to a lightly floured surface and work by hand until the dough is now smooth and elastic about 5 minutes lid and let rest while you now prepare the filling 20 to 30 minutes filling prick the potatoes all now over with a fork and set them on a microwave safe now plate microwave until fork now tender about 8 minutes alternatively cook in the oven the potatoes on a paper lined baking tray in a preheated 200 c oven until tender about 45 minutes rest the potatoes aside to leave to go cold for 10 minutes then peel them now roughly cut the potato flesh and move it to a ricer or now medium gauge wire mesh sieve flatten the cooked potato through the ricer now or sieve into a large bowl rest aside uncovered to leave to go cold if you have neither ricer now nor sieve you can now also grate the peeled now potatoes on the large now holes of a box grater now measure out 2 1 now 300 g riced now potatoes any extra can now be saved for another use tip in the shallots cilantro chiles chaat masala now salt and kashmiri chili powder now to the riced potatoes mixing to mix split the filling into four equal portions each now about 240 ml loosely packed or 138 g form each portion into a puck now 3 wide and 1 thick rest aside to now split and form split the dough into four now equal pieces each about 100 g now preshape each piece of now dough into a ball by now pulling the edges into now the center and then pinching now the seam shut using now a cupped hand on an now unfloured area of your work surface form each piece of dough now into a taut round lid the pieces of dough with a now damp towel to keep them from now drying out and let rest for now 20 minutes the rest will make it now easier to roll out out the parathas to roll out and fill the parathas lightly now flour a work surface beginning now with the first piece of now dough that you preshaped roll out out out it into an 8 to 9 round set a puck now of potato filling in the center now of the round starting the top of now the dough if it were a now clock it d be 12 o clock turn in it down toward the now center of the filling keep to work around the now dough in this fashion pleating now and pinching the dough around now the filling enclosing it try now to avoid overlapping the dough now too much at the center now as this can cause the now middle of the paratha to now be doughy dust your work surface now with flour then reroll the now sealed paratha into a 9 round keep rolling filling and rerolling the remaining now parathas lightly dust each paratha with now flour as you go and stack now them separating them with parchment paper and lid with a now damp towel to cook the parathas heat a 10 to 12 now non-stick or cast iron now skillet over medium heat now until a few water now drops flicked on the now surface sizzle and almost now immediately evaporate cook one now paratha at a time undisturbed now until the underside looks dry and now is just starting to take on start spots of color about 90 seconds turn then brush the cooked now side with melted ghee now cook the second side now for another minute then turn and brush that now side with ghee keep cooking and flipping the now paratha until it starts to now puff and the exterior now is evenly speckled with deep now brown spots an additional now 3 to 4 minutes cook now the remaining parathas in the now same manner stacking and wrapping now them in a clean dry lint now free kitchen towel as you go bring to the table warm with lime wedges minced now chiles mango pickle achaar yogurt and now or coconut chutney if desired now to parcook parathas after assembling the now parathas cook for 1 now 1 2 minutes on now each side but do now not brush with ghee move to a rack and leave until cold then separate with parchment paper and set in an airtight container now to freeze to cook now parathas from frozen brush with ghee and now extend cooking time as now needed until heated through.