• Firstly, prepare the dough for the paratha. Take a large mixing bowl, and add 2 cups of whole wheat flour, oil and salt.
• Use your fingers to stir the salt and oil into the flour. Mix it well, then add water gradually (a little at a time) to the flour and knead it to make a soft and pliable dough. Cover the dough with a plate or a damp cloth and keep it aside for 15 minutes.
• The next step is to prepare garlic aloo stuffing for the paratha. Heat the oil in a pan or kadhai, add minced garlic and sauté for 2 minutes. Add onion and salt and cook it for 3-4 minutes until it turns soft and translucent.
• Add turmeric powder, red chilli powder and amchur powder. Mix well and cook for a couple of minutes. Add boiled potatoes and finely chopped green chilli. Mix it well and switch off the flame.
• Add fresh coriander leaves and mix them well with the stuffing mixture. Keep it aside and let it cool down completely. Divide the stuffing into equal portions.
• Knead the dough again for a couple of minutes and divide it into equal portions.
• Dust the dough ball in dry wheat flour, flatten it with your finger and roll it in a small circle of about 3 inches in diameter.
• Take a portion of the stuffing and place it in the centre. Next, pleat the sides of the paratha dough and bring them together in the centre. Press the stuffed paratha dough down and gently flatten it with your fingers.
• Dust the stuffed dough in some flour and roll it gently, applying very little pressure. Roll it to desired thickness.
• Heat a griddle or tawa on medium heat and place the rolled paratha. Let it cook on medium heat for about 20 to 25 seconds. When it is partly cooked, flip the paratha.
• At this stage, apply a teaspoon of ghee or oil and spread it on the paratha. Flip again and spread a little more ghee; keep pressing the paratha around the edges. Cook the paratha evenly from both sides and proceed similarly with the remaining portions of paratha dough and filling.
• Serve the hot Garlic Aloo Paratha with instant garlic chutney and curd.

Garlic Chutney

• Add 2 heaped tablespoons of Kashmiri red chilli to the bowl and add ¼ cup of water. Mix it well and set it aside.
• Take a grinder and add garlic cloves, ginger, soaked chilli powder and curd. Grind it to a smooth paste.
• Heat ghee in a pan or kadhai. Add cumin seeds and let it crackle.
• Add ground paste and salt. Mix it well and cook it for 10-12 minutes on a medium flame until the ghee starts releasing from the sides of the mixture.
• Instant garlic chutney is ready. Store the chutney in an airtight container. The Chutney stays good for 3-4 days at room temperature and a week in a refrigerator.