Aloo Paratha

Ingredients:-

Stuffing:-

1. 3-4 Potatoes (medium sized )
2. 1 tbsp Ginger ( grated )
3. 1 tbsp Green Chilies ( finely chopped / as much as required )
4. 1/4 tbsp Cumin powder
5. 1/4 tbsp Coriander powder
6. 1/4 tbsp Chat masala
7. Salt ( to taste )
8. 1/4 tbsp Turmeric powder
9. 1 tbsp Oil
10. 1-2 tbsp Ghee
11. 1/4 tbsp Cumin seeds
12. Cilantro ( finely chopped ) -- Optional

Dough:-

1. 2 cups whole wheat flour
2. Salt ( to taste )
3. 1 tbsp oil ( for kneading the dough )
4. Water ( as required )

Method:-

Dough:-

1. Make a soft dough with the above mentioned ingredients by adding very little water at a time.

2. Use oil to knead the dough so that it doesn't stick.

3. Cover and keep aside for 10-15 minutes.

Stuffing:-

1. Boil, peel and mash the potatoes.

2. In a pan heat some oil. Add some cumin seeds and saute them for a few seconds.

3. To this add turmeric powder, chopped green chilies and grated ginger. Saute for a few seconds
    and add the mashed potatoes. Saute them and add cumin powder, coriander powder, chat
    masala, salt and mix well.

4. Keep aside.

Parathas:-

1. Make small balls of the dough and keep aside.

2. Dip one of the ball in some wheat flour and with the help of a rolling pin roll it into a very small
    thick circle. Add one heaping spoon full of the stuffing to this.

3. With the help of your fingers close the ends of the dough circle to form a stuffed ball. Make sure
    there are no gaps/ cracks. Press the ends where ever required.

4. Dip this once again in the wheat flour and dust some flour on the platform. Roll the stuffed ball
    into a flat paratha. Slightly thick and evenly flattened.

5. Heat a tava / griddle on medium high. Put this paratha on the tava and let it cook till you see a
    slight change in color or some tiny bubbles.

6. Flip it and let it cook on the other side. With a spatula press evenly on both the sides to make
    sure it cooks well. Apply some ghee / butter on the paratha and flip it again.

7. Cook on both the sides till you see light brown color spots which indicate the paratha is cooked
    evenly on both sides.

8. Repeat this same process for the rest of the dough and stuffing.

9. You may store the stuffing and dough in the refrigerator for 1 -2 days and use whenever you
    want.

10. Serve hot with mango / chili / lemon pickles and yogurt.

Enjoy!!!