Aloo Paratha

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.

Method:

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.

Latha