Aloo Paratha for 16 Servings

Instructions:

1. Mash the completely cooled boiled potatoes until velvety smooth with no lumps.
2. Fold in the cumin powder, coriander powder, turmeric powder, salt, and amchur until the filling is a uniform golden hue.
3. In a mixing bowl, combine whole wheat flour and salt, then gradually add warm water and oil.
4. Knead the dough for 5 minutes until it feels smooth and tacky, not sticky.
5. Cover the dough with a damp cloth and let it rest for 15-20 minutes to relax the gluten.
6. Divide the rested dough into 16 equal-sized balls.
7. Flatten a dough ball into a small disc and place 1 generous tablespoon of potato filling in the center.
8. Pinch the edges of the dough together to seal the potato filling inside like a dumpling.
9. Dust with flour and roll gently from the center outward to create a circle.
10. Heat a non-stick skillet or tawa and sear the paratha until mahogany-colored on both sides.