Aaloo/Potato Paratha

Ingredients for Stuffing

• Potato medium size-3 nos(boiled peeled and mashed)
• jeera - 1/4Th tsp
• coriander powder- 1/4Th tsp
• garlic minced-1 to 2 pod(Optional)
• ginger- 1 tsp grated
• asafotida-a pinch(avoid if using garlic)
• oil- 1tsp
• turmeric powder- 1/4Th tsp
• green chillies 1-2 nos
• red chili powder- to taste
• salt-to taste

procedure to make the stuffing

1. Heat oil in a pan
2. Add jeera let it splatter
3. Add asafotida and/or garlic, after the garlic turns light brown in color
4. Add the turmeric powder, coriander powder and stir
5. Add the mashed potatoes,green chillies,red chili powder, ginger and salt
6. cook in medium heat for 5 minutes
7. Let it cool completely(You may keep this mixture in the fridge, in a closed container until use, its spreads easily when cold)

Ingredients for the dough-

• Wheat flour-3 cups
• Oil -tsp
• Water to knead the dough
• Salt to taste

Procedure to make the dough -

1. Mix wheat flour, salt.
2. Then add water little by little, knead and make a stiff dough.
3. Add the oil and knead again
4. Keep the dough aside for 20 to 30 minutes.
5. Cover with wet towel, so that dough doesn't dry out. (you may store the dough in fridge for 15 minutes in a closed container)
6. Just before making balls knead the dough to get a soft workable dough.

Procedure of making the parathas

1. Take a ball of dough slightly thicker than chapati (bigger than golf ball size)
2. and roll it to a small thick circle .
3. Take some potato mixture and make a small ball (smaller enough to accommodate in the dough Circle)
4. Carefully fold the corners of the dough covering the stuffing.
5. Seal the edges completely so that the stuffing does not come out.
6. Flatten these balls and roll into a 5 inch circle.(Should not be spread too thin)
7. Pre-heat the griddle (tawa).
8. Cook both sides till golden brown.
9. Spread 1 tsp of oil on both sides

Serve hot with Masala Curd