ALOO PARATHA

Ingredients:

For stuffing/filling:

• 250 gm. Potatoes
• 1 tbs. cooking oil
• 1 onion, peeled and finely chopped or grated.
• 2-3 green chillies, finely chopped
• 1/2 inch piece of ginger, very finely grated
• A bunch of coriander leaves, finely chopped
• 1 tsp. coriander powder1/2 tsp.

For dough:

• 400-500 gm. chapatti flour
• 2 tbs. ghee or butter
• 1 tsp. Salt
• Enough water to make dough
• Oil for pan frying.

Method:

Making the filling:

Boil potatoes in their skin until tender. Cool, peel and mash. Heat oil in a pan and fry onion, ginger and green chilli mix, all the spices, chopped coriander leaves and salt. Mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep aside.

Making dough:

Mix the remaining flour, salt, and 2 tbs. oil or ghee and add enough water to make a firm dough. which make softer parathas. Knead well for 5-6 minutes

Rolling out parathas:

Break dough into approximately 10-12 portions. Keep covered with a moist cloth..Dust 1 ball with flour and roll. Place the filling in centre of the circle. Pull in edges and press in the centre, to make a ball..Heat the griddle or tawa. Dip the stuffed dough ball in dusting flour on both sides and roll out gently same as chapatti. If a little filling escapes, just remove it.

Cooking the parathas:

Place the paratha on the heated tawa (medium hot). Turn it over when it changes colour slightly. Cook the other side the same way. Turn it over again. Brush oil/butter on both surfaces, one by one. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast. Serve hot with butter, pickles of choice, and natural yoghurt.