Aloo Paratha

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 12 parathas (12 paratha )

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
For the doughCombine the whole wheat flour, ghee and salt in a bowl and mix well.Add enough water and knead into a semi-stiff dough. Keep aside.
For the stuffing
For the stuffingHeat the ghee in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the green chillies, mix well and sauté on a medium flame for 1 minute.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.Divide the stuffing into 12 equal portions and keep aside.
How to proceed
How to proceedDivide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.Place a little 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.Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.Repeat with the remaining dough and stuffing to make 11 more parathas.Serve immediately with fresh curds.