Aloo Paratha

Aloo Paratha -

Potato is everyone's favourite. This aloo partaha is filling and tasty and when eaten with pickle and curds it taste even better. A must try!!

Ingredients:

For The Dough:
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste

For The Stuffing:
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tsp dried mango powder (amchur)

Other Ingredients:
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing

For Serving:
curd

Method:

For the dough:
Combine the whole wheat flour, ghee and salt in a bowl and mix well.
Add enough water and knead into a semi-stiff dough. Keep aside.

For the stuffing:
Heat the ghee in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the green chillies, mix well and sauté on a medium flame for 1 minute.
Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Divide the stuffing into 12 equal portions and keep aside.

How to proceed:
Divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.
Place a little stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
Repeat with the remaining dough and stuffing to make 11 more parathas.
Serve immediately with fresh curds.