Aloo Paratha

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 12 servings
Ingredients
For The Dough

• 2 1/4 cups whole wheat flour (gehun ka atta)
• 2 tbsp melted ghee
• salt to taste

For The Stuffing

• 2 1/2 cups boiled , peeled and mashed potatoes
• 2 tsp melted ghee
• 1 tsp cumin seeds (jeera)
• 1/2 cup finely chopped onions
• 1 tbsp finely chopped green chillies
• salt to taste
• 1/2 tsp chilli powder
• 2 tbsp finely chopped coriander (dhania)
• 2 tsp dried mango powder (amchur)

Other Ingredients

• whole wheat flour (gehun ka atta) for rolling
• ghee for cooking and greasing

For Serving

• curds

Method
For the dough

1. Combine the whole wheat flour, ghee and salt in a bowl and mix well.
2. Add enough water and knead into a semi-stiff dough. Keep aside.

For the stuffing

1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the green chillies, mix well and sauté on a medium flame for 1 minute.
4. Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

1. Divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.
2. Place a little stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
5. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
6. Repeat with the remaining dough and stuffing to make 11 more parathas.
7. Serve immediately with fresh curds.