Aloo Paratha

Ingredients

• 2 cupsWhole wheat flour
• 1/2 tspSalt (in dough)
• 1 tspOil (in dough)
• 3/4 cupWarm water
• 3 mediumPotatoes, boiled and mashed
• 1 smallOnion, finely chopped
• 2Green chillies, chopped
• 1 tspGinger, grated
• 2 tbspCoriander leaves, chopped
• 1 tspCoriander powder
• 1/2 tspRed chilli powder
• 1/2 tspCumin powder
• 1/2 tspAmchur powder
• 1/4 tspGaram masala
• 1 tspSalt (in filling)
• 3 tbspGhee or oil (for cooking)

Method

1. 1

   Mix wheat flour, salt and oil. Add warm water gradually and knead to a soft pliable dough. Cover and rest 20 minutes.

2. 2

   For the filling combine mashed potato, onion, green chillies, ginger, coriander leaves and all the dry spices. Mix until uniform.

3. 3

   Divide both the dough and filling into 6 equal portions. The filling ball should be slightly larger than the dough ball.

4. 4

   Flatten a dough ball, place a filling ball in the centre, and gather the dough edges up to seal completely. Press lightly to flatten.

5. 5

   Dust with flour and roll out gently to a 7-inch round. Roll evenly — pressing too hard pushes filling out.

6. 6

   Heat a tawa on medium. Place the paratha and cook 30 seconds. Flip, brush with ghee, cook 60 seconds with light pressing for golden brown spots.

7. 7

   Flip once more, brush the other side with ghee, cook 30 seconds. Repeat for all parathas. Serve hot with curd and pickle.