Aloo Paratha

 

 

Ingredients:

Part 1 (dough)

Wheat flour/Multigrain flour 1 cup
Water ½ cup
Salt (optional)

Part 2 (filling)

Potatoes 2
Green chilies (finely chopped) 2-3
Cumin powder ½ tsp
Red chili powder ¼ tsp
Mango powder ¼ tsp
Garam masala ¼ tsp
Salt
Oil/Ghee

Method:

Part 1 (dough)

1. Combine wheat/multigrain flour and salt in a large bowl and mix well. Now add water little at a time and knead well to make very soft dough.

2. Transfer it to an air tight box. Let it rest for few minutes.

Part 2 (filling)

1. Wash and pressure cook the potatoes. Let them cool down.

2. Peel the skin and mash the potatoes.

3. Combine mashed potatoes, cumin powder, green chilies, red chili powder, mango powder, garam masala and salt. Mix well.

Last part (Paratha)

1. Divide the dough and potato filling into lemon size balls. [Make potato balls slightly bigger].

2. Roll the balls (dough) in dry wheat flour first. Roll the ball into 3 inch diameter circle, place potato balls at the center and cover it and press lightly on the sealed side. Roll over dry wheat flour again and roll into5- 6 inch circle.

3. Heat a pan/tava and place the rolled paratha. When you see the bubbles on the upper side, flip the paratha and apply oil and cook.

4. Again flip it and cook. Repeat this until both the sides of paratha gets cooked.

5. Serve paratha with any sabzi.