Aloo Paratha

Ingredients:

For Filling:

• Potatoes - 2 large boiled and peeled
• Onion - 1/2 finely chopped
• Green chilies - 3 finely chopped
• Cumin seeds - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Amchur powder - 1/2 tsp optional
• Cilantro - 2 tbsp finely chopped
• Salt - to taste

For Dough:

• Whole wheat flour - 1 1/2 cup
• Water - for kneading
• Salt - 1/2 tsp
• Dry flour - for rolling

Method:

1. Mix flour, salt, water and prepare the dough. Keep aside
2. Mash or grate the potatoes. I prefer grating since it prevents lumps.
3. Heat the pan. Add oil, cumin seeds. Once the cumin seeds crackle add in the chopped onions,
4. green chilies, grated potatoes, garam masala powder, amchur powder, chili powder, salt,
5. cilantro and mix for a minute or two.
6. Keep aside to cool.
7. Divide the dough and the potato filling to 6 equal parts.(The filling should be slightly bigger than the dough)
8. Roll out the dough into 3 inch diameter. Place the potato filling in the center and seal the edges of the rolled dough by pulling it to the middle.
9. Proceed with all the 6 balls.
10. Roll the ball into 6 inch diameter and whenever the dough sticks to the rolling pin or to the ground, sprinkle some dry flour and continue rolling.
11. Heat the skillet and place the paratha. After few seconds, u will see bubbles and paratha changes in color. Flip it to the other side and spread the oil.
12. Allow this side to cook for 30 seconds and flip it over once more. Again, lightly spray with cooking oil.
13. Flip again and press with the spatula to make sure its golden brown on both the sides.
14. Repeat the process for all the remaining balls.
15. Can be served with curd or any subji.