Aloo Paratha

Ingredients:
Dough:
1 cup whole-wheat flour
2 teaspoon curd
2 teaspoon ghee (butter)
1teaspoon ajwain (carum seeds)
1/2 cup water (Use more as needed)
salt to taste
Potato Filling :
3 medium potatoes
1 teaspoon salt
1/2 teaspoon cumin seeds (Jeera)
1 chopped green chili
2 tablespoons chopped cilantro (green coriander)
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder
Ghee or butter for cooking
Cooking Process:-
Dough :-
Mix all the ingredients ( curd, salt, ghee, ajwain) and add water to make soft dough. Knead the dough for a few minutes and keep adding few drops of ghee to make soft dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling :-
Boil 3 medium potatoes until they are tender. Once tender, remove them from the water and let them cool down. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. Heat one teaspoon ghee in a frying pan and add cumin seeds to it and turn off the stove. Mix green chilies, cilantro,garam masala, amchur powder and salt to the mashed potatoes separately. add this mixture in ghee and mix it well.
paratha :-
Divide the dough and potato mixture to 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls. Let them settle for 3 to 4 minutes before rolling them. Heat the pan on medium high. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of ghee or butter on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Cool the parathas on a wire rack so they don’t get soggy.