Aloo Paratha

Aloo Paratha

Dough as in an ordinary roti made from 2 cups whole wheat flour

½ cup ghee

Filling, mix together

2 cups boiled and mashed potatoes

1 tsp grated ginger, 
1 tsp Jeera pdr, 
1/2 tsp Garam masala powder

1/2 tsp Ajwain (crushed)

1 tsp Dhania pdr 

1/2 tsp Amchur pdr

2 tbsp chopped coriander leaves

1 tsp finely chopped green chillies

1 tbsp salt

1 tbsp lemon juice (optional)

1 onion, chopped (optional)

Add all the above ingredients into the mashed potato, make balls and keep aside.

Break the dough into small pieces, shape into round balls and flatten.

Pinch the edges to form a cup, and place some potato mixture in the center. Press with hands so the mixture spreads evenly. 

Roll out this stuffed ball to smoothen, dip in dry flour and roll out as thinly as you can without tearing, like you roll a chapatti being careful not to tear it.

Heat the tawa till very hot, lower the heat and place one parantha over it. When the edges start  lifting, take some ghee and make a trail along the outer edge of the parantha and some on the surface. 

Serve with slightly sweet curd/pickle.