Aloo Paratha

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Ingredients:

For Dough:

2 cups Whole wheat flour [atta]

Salt to taste

2 tsp Oil

For Potato [Aloo] Filling:

2 medium Potatoes (boiled)

1  small size Onion (chopped)

1 tsp red chilly powder

½ tsp Cumin powder [jeera]

¼ tsp Carom seeds [ajwain/ova]

½ tsp Chaat masala (readymade)

¼  cup Coriander leaves (chopped)

Salt to taste

Ghee to apply

Method :

Dough: Mix flour, salt and water together and knead the dough to make it soft and pliable. Set the dough aside and cover with damp cloth.

Filling: Grate or mash the boiled potatoes to that add chopped onion, chilly powder, cumin powder, carom seeds, chat masala, chopped coriander leaves and salt to taste. Mix well.

Method: Divide the dough in equal parts and make balls.  Roll the dough balls into 3” circles and place approx. 2 tbsp potato filling in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat the process for remaining dough.Using a rolling pin, roll the balls lightly to make 6”circles, keeping the sealed side of the balls on top. Lightly dust the parathas with dry flour so they don't stick to the rolling pin. Meanwhile heat an iron heavy skillet (tava) on medium high heat and roast the paratha on both sides. Apply Ghee while roasting. Paratha are best served hot and crispy with Curd or mint chutney.