Aloo Paratha

Ingredients

For the Dough

• 2 cups whole wheat flour
• ½ teaspoon salt
• 1 teaspoon oil
• ¾-1 cup water for kneading the dough

For the Aloo Filling/Stuffing

• 3 medium potatoes (300-350 grams)
• 1-2 green chilies optional
• 1 teaspoon ginger grated
• 2 tablespoon coriander leaves
• ¼ teaspoon ajwain
• ½ teaspoon red chili powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ¾ teaspoon amchur powder
• salt to taste
• ghee (or oil), for cooking

Steps

For Masaledaar Stuffing

1. Start the stuffing by boiling or steaming 3 medium-sized potatoes in a pressure cooker or electric cooker. A steamer is another option. A pressure cooker is one of the easiest ways to boil them. For a stovetop pressure cooker, cook the potatoes in water for 3 whistles. For a pan, put water in the pan, add the potatoes and cover until they are completely soft. You can check with a fork or knife.
2. Peel the potatoes after boiling.
3. Use a potato masher, a vegetable grater or your hands to mash the potatoes until they have no lumps.
4. Add the grated ginger, green chilies, ajwain, Kashmiri red chili powder, cumin powder, coriander powder, garam masala powder, dry mango powder, salt to taste and coriander leaves. Mix well with a spoon or by hand. Taste the stuffing and adjust the seasonings to your liking. You can reduce the spice level if making it for kids. Split the potato mixture into 8 equal portions.

For The Dough

1. Mix the whole wheat flour, salt and oil in a large mixing bowl. Gradually add water and knead until the dough is smooth. Smear a little oil over the top, cover and rest for 15 to 20 minutes.

Stuff the Filling And Roll

1. Take a tiny portion of dough and roll it between your palms into an even ball. Dust the dough ball with flour and roll it into a small disc.
2. Put about 2-3 tablespoons of the spicy potato filling in the center of the disc. Avoid overfilling.
3. Gather the edges together and seal them, then pinch away the extra dough.
4. With your fingers, gently press the seal to spread the filling evenly.
5. Dust both sides of the stuffed dough ball with flour, then roll it gently into a paratha 7-8 inch in diameter. Keep the edges even in thickness, neither too thick nor too thin.

Roast The Parathas

1. Heat a tawa or skillet over medium heat. Put the paratha on it and cook for 1-2 minutes, until small bubbles form on the surface.
2. Turn the paratha over and spread some ghee or oil on the surface. Keep cooking the other side and apply ghee again.
3. Flip it, press lightly with a spatula and cook until there are golden-brown spots on both sides and the raw, doughy areas are gone.