Aloo Paratha

Prepare the Potatoes: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 10-15 minutes. Remove from heat.

Spice Infusion: Heat 1 1/2 teaspoons of vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, about 2-3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Incorporate the potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.

Cooling: Transfer the spiced potatoes to a bowl and allow them to cool, approximately 15 minutes.

Dough Preparation: Place 1/2 cup of flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons of oil in a large mixing bowl; add salt to taste. Gradually add water while mixing with your hands. Knead the dough until a smooth ball forms. Divide into 6 evenly round balls.

Filling and Shaping: Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover completely. Flatten each stuffed dough slightly, dipping both sides into the bowl of flour.

Rolling: Gently roll each stuffed dough ball into a thin, circular shape. Place them a few inches apart on parchment paper.

Cooking: Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for about 2-3 minutes. Flip over and cook the other side for another 2-3 minutes, until golden brown. Remove to a serving plate and repeat this process for all the parathas. Serve hot.