Aloo Parathas

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 10 parathas

Ingredients :

For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil

To Be Mixed Into A Stuffing
2 cups boiled , peeled and mashed potatoes
1 tbsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
1 tsp chaat masala
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
5 tsp oil for brushing and cooking
10 tsp ghee for cooking

Method :

For the dough
For the doughCombine the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside.

How to proceed
How to proceedDivide the stuffing into 10 equal portions and keep aside.
Divide the dough into 10 equal portions.Roll a portion of the dough into a 125 mm. (5”) diameter circle, and brush with ¼ tsp of oil evenly over it.
Place a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
Repeat steps 3 to 5 to make 9 more aloo parathas.Heat a non-stick tava (griddle) and cook each paratha for 15 seconds each on both the sides using ¼ tsp of oil.
Place each half cooked paratha on a big plate separated and let it cool completely.
Stack them by keeping a butter paper in between and store them in freezer bags.
Label them with name and date and use as required.
Once you wish to consume them, remove the butter paper from the parathas.
Heat a non-stick tava (griddle), cook it on a medium flame using 1 tsp of ghee till it turns golden bornw in colour from both the sides.
Serve hot.