Aloo paratha

For the filling - Pressure cook the half-cut potatoes for 5-6 whistles. Allow the cooker to release pressure naturally before opening the lid.

Mash the peeled potatoes, add turmeric powder mix well with your hands, and set aside.

Heat oil in a pan and add cumin seeds (jeera).

Add mashed potatoes, saute for 2 mins then add salt and give a quick stir.

Add chopped coriander leaves, mix, and switch it off.

Make small balls with the mixture and keep them aside.

For the parathas - Make a dough by combining wheat flour, salt, and enough water.

Knead well, cover and set the dough aside for 15 to 20 minutes.

Divide the dough into small balls and roll out thick rotis from each ball using a bit of flour for dusting.

Place the mashed potato ball in the center of the roti and gather it from all sides.

Seal it well, flip it to the other side, and roll after dusting with some more flour.