Aloo Paratha

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

Ingredients :

For The Aloo Paratha Dough
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste

For The Aloo Paratha 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 With Aloo Paratha
curds (dahi)

Method :

For the aloo paratha dough
For the aloo paratha 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 aloo paratha stuffing
For the aloo paratha 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 to make aloo paratha
How to proceed to make aloo parathaTo make aloo paratha, divide 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 aloo parathas.Serve the aloo paratha immediately with fresh curds.