Aloo Paratha (Potato Stuffed Flat Bread)

          Aloo Paratha is the simplest and the most favoured stuffed parathas enjoyed by one and all. It is a much preferred breakfast in most of the North Indian homes, especially in Punjab. It is also a common menu in all dhabas and in Indian restaurants world wide. Preparing it is a very easy and is best enjoyed hot along with butter, yoghurt or pickles. So check out the step by step pictorial recipe to prepare it. 

• 1 & 1/4 cup whole wheat flour
• 1 tbsp. oil to knead
• pinch of salt
• water as required to knead
• 2-3 med. potatoes, boiled and mashed
• 1 tbsp. oil
• 1/2 tsp. cumin seeds 
• pinch of asafoetida
• 1 tsp. ginger, grated
• 1 green chilies, chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. pepper powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 2 tbsp. coriander leaves, chopped
• oil to shallow fry

          In a bowl, take flour, salt and oil. Mix well so that it resembles bread crumbs. Knead into a soft dough with required quantity of water. Keep aside for 30 minutes.

          Heat 1 tbsp. oil and temper with cumin seeds and asafoetida. Add the ginger and green chilies. Sauté for a few seconds and add all the dry spices. Mix well.

          Add the mashed potatoes and coriander leaves. Stir to combine well and switch off the flame. Set aside to cool down. 

          Divide the dough into 8 portions. Roll each of them into small circles, just like poori by dusting some flour.

          Take one rolled out circle and spread some of the potato mix evenly. Place another rolled out circle over it and seal all edges.

          Roll out into a bigger circle just like chapatti by dusting some flour. Make similar stuffed parathas with the remaining dough and stuffing.

          Heat a tawa / griddle and shallow fry the parathas on both sides till golden in colour by drizzling some oil around the edges.

          Fry the rest of the stuffed parathas in the same way and serve them hot with yoghurt, pickles or butter. 

                         The prepared stuffing. 

                      Divide dough into 8 portions. Roll each of them into small circles, just 
                      like poori by dusting some flour.

                      Take one rolled out circle & spread some potato mix evenly. Place another 
                      rolled out circle over it & seal all edges.

                       Roll out into a bigger circle just like chapatti.

                      Shallow fry the parathas on both sides till golden in colour by drizzling 
                      some oil around the edges.

                                Serve them hot with yoghurt, pickles or butter.