For making dough
Wheat flour – 1 cup Oil – 1 tbsp Salt to taste Water as required
For the Filling
Potatoes - 2 large Turmeric powder a pinch Jeera 1 ½ tsp Red chilli powder – 1 tsp Salt, Ginger and garlic paste – 1 tsp Coriander leaves – 2 sprigs Oil – 2 tbsp for frying the masala * Amchur powder – ½ tsp
* I have added very less oil on my parathas, you can add ghee or oil its upto you.
Mix all the ingredients for the chapathi, knead the dough to a soft non-sticky dough as how we make for chapathis but little more softer than the chapathi batter. Let it rest aside.
Pressure cook the potatoes until soft and mash it well without any lumps.
Add oil in a kadai and then throw in the jeera and when this splutters add the ginger and garlic paste and stir well and now add the onion and fry till light brown, add potatoes and put all the other left out masala, check on the salt.
When the masala cools down make small lemon sized balls keep it aside
Now divide the chapathi dough into equal parts and roll into smooth balls bigger than the aloo balls. Flour the surface and roll the chappathi dough slightly thicker.
Then place the aloo ball in the center and gather the dough from all sides sealing it finely.
Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out.
Heat a tawa, transfer the aloo parathas, drizzle little oil and cook on both sides.
Enjoy the aloo parathas when they are hot. It tastes great. I served them with pickle or a bowl of thick curd or salted and fried green chillies.