Aloo Paratha

“If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments,” contributing writer Priya Krishna says. “This take, which I learned from my aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes. What makes this particular recipe so great is the ratio of potato to bread; because it’s mostly potato with just a little bread, each paratha is soft, satin-like, and supercharged with flavor. Eat these on their own or with a side of tangy achar and yogurt for dipping. To give your aloo paratha a bit of a kick, add ¼ cup grated cheddar cheese to each potato ball before you roll them into the whole wheat dough.