ALOO PARATHA

INGREDIENTS:

Whole wheat flour	2 cups
Potatoes	3-4 medium
Salt	As needed
Red chili powder	½ tsp
Garam masala powder	½ tsp
Amchur powder	1 tsp
Coriander leaves	2 tbsp – finely chopped
Onion	2 tbsp – finely chopped
Cumin seeds	½ tsp
Oil	½ tbsp + 1 tsp
Ghee	As required

METHOD:

Preparing the filling:

• Cook the potatoes in a pressure cooker for 2-3 whistles. As pressure settles, remove the lid and drain the water out. Peel the potatoes and mash the potatoes well. There should be any bits of potatoes.
• Add salt, ½ tsp red chili powder, ½ tsp garam masala powder and 1 tsp amchur powder. Mix everything well.
• Check for the seasoning and then add chopped onions and coriander leaves. Give a good mix.
• Heat ½ tbsp oil in a pan and add ¼ tsp jeera. As jeera splutters, add the tadka to potato mixture. Mix well and keep the filling aside.

Preparing the dough:

• In a large bowl, add 2 cups of wheat flour and salt. Mix well and start kneading into dough by adding little water at a time.
• Once the dough is kneaded smooth, smear ½ tbsp of oil on the dough. Cover and keep aside the dough for around 15-20 mins.

Preparing the paratha:

• Divide the filling into 6-8 equal portions. Also make 6-8 golf-sized balls of the dough.
• Take a dough ball and dust in plain flour. Roll out into small 2-3” round disc. Add a portion of the filling in the center.
• Gather the sides and bring them together. Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness.
• Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha.
• Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas.
• Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil/ghee. Cook until light golden spots appear on the parathas.
• Continue preparing all the parathas in similar way.
• Serve hot with pickle or raita.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness.