Aloo Paratha

I tried Aloo paratha only recently, all these days I felt it was hard enough to make. And with stuffing inside I thought I would surely mess it up. But finally had the guts to try it out and now am confident enough to make it again.I didnt intend to click stepwise this time , and when I was editing found that it was partial stepwise :)

Ingredients:

For the chapathi dough :

• Wheat flour - 1 cup
• Oil - 1 tblsp
• Milk - 1 tbsp
• Salt - as required
• Water - as required

For the Aloo filling :

• Potatoes - 2 large
• Coriander leaves -2 tblsp
• Turmeric powder - a generus pinch
• Jeera - 1.5 tsp
• Green chillies -2 (or) Red chilli powder - 1 tsp
• Salt - as required

Method:

1. First mix all the above under 'for the chapathi dough' and knead it to a soft non-sticky dough as how we make for chapathis. Keep aside for 30mins.

2. Pressure cook the potatoes until soft and mash it well without any lumps. Mix all the ingredients under for 'aloo filling' together and make small lemon sized balls and make it ready.

3. Now divide the chapathi dough into equal parts and roll into smooth balls bigger than the aloo balls. Flour the surface and roll the chappathi dough slightly thicker.

4. Then place the aloo ball in the center and gather the dough from all sides sealing it finely.

4. Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out - I tell you it comes by practise :)

5. Heat a dosa tawa , transfer the aloo parathas, drizzle little oil and cook on both sides. Enjoy your aloo parathas, I served them with pickle raita.

I make my parathas a bit thicker, Roll it thin or slightly thick as per your liking. It goes well with any curd based raita either onion raita or pickle raita. Pickle raita is handy and easy to make so I always stick with it.