Aloo Paratha

PREPARATION

Wheat dough

1. In a bowl take 250 grams of whole wheat flour, 50 grams refined flour and mix them well.

2. Add 100 milliliters of the water. Bring the mixture together and knead into a smooth soft dough. 

3. Keep the dough aside for 10 to 20 minutes.

Potato stuffing

1. In a heavy skillet add 1 tablespoon of ghee, 1 tablespoon coriander seeds, 50 grams onion and stir till color becomes light brown.

2. Add 1/2 teaspoon red chili powder, 1 1/2 teaspoon salt, 1/2 tsp mango powder and stir for 2-3 minutes.

3. Now add 500 grams of boiled mashed potatoes, 1 tablespoon green chili, 2 tablespoon coriander and mix the mixture well over low heat.

Paratha

1. Take a medium size ball from the dough. (see video)

2. Roll the balls into small circles.

3. Place few tablespoons of the potato stuffing on the dough circle. Seal the edges completely so that potato stuffing does not come out. 

4. Flatten the dough circle, sprinkle a little flour and roll them with a roller to approximately six-inch diameter. This is now called a paratha.

5. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour a half tablespoon of ghee, spread it on paratha and shallow fry over low heat.

6. Turn it and again pour half a tablespoon of ghee other side. Cook on low heat till golden brown. 

7. Serve hot with fresh yogurt or butter.