Aloo Paratha
Aloo Paratha is a dish Indian bread dish. A dough is made using wheat flour. This  dough is stuffed with a potato filling. Aloo Paratha  is often made for breakfast in most of Northern India, especially in Punjab. It is often served with fresh cream, butter or yogurt.
Servings: 1 yield(s)
Ingredients
    Paratha Dough
  • 2 cups whole wheat flour
  • 1/2 tsp. salt
  • 2 tbsp. oil/melted ghee
  • 3/4 cup warm water (or more/less as required)
    • Potato Filling
  • 2 green chillies (finely chopped)
  • 1 sprig cilantro/coriander leaves (finely chopped)
  • 1/2 tsp. salt (or to taste)
    • For making aloo parathas
  • a little flour for rolling the bread
  • some oil/melted ghee (for brushing the parathas)
Instructions
    Paratha Dough
  1. Take the wheat flour onto a large plate or bowl, add salt, 1 tsp. oil & mix well.
  2. In the centre of the bowl, dig a small hole and add enough water, little by little (about 3/4 cup) to make a dough. Knead the flour into a dough. Rub a little oil or ghee all around and keep covered for about 20 minutes.
    3. Potato Filling
  3. Boil potatoes in a large pot with skin on. Cool, drain water and mash well. Add salt to taste, finely chopped green chillies and coriander leaves and mix well.
    4. For making aloo parathas
  4. Divide the mashed potato filling into 8 equal sized balls as the dough.
  5. Heat a griddle/tava or pan (prefarably non stick) and keep it on medium heat.
  6. Take a ball of dough and with the help of a rolling pin, roll it out into a medium circle, dusting a little flour while you roll. Brush a little ghee or oil on this round.
  7. Place the stuffing ball on the center of the circle, then collect the edges of the circle, seal and make a ball, press it little and give a shape of the small flat circle.
  8. Coat it again with dusting flour and roll it out gently and give a circular shape like a regular paratha.
  9. Place it on a heated tawa/griddle and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over.
  10. Spread ½ teaspoon oil/melted ghee around its edge on both sides with the help of spatula and cook for a minute each side. Repeat flip and cook process until light brown spots appear on both sides.
  11. Serve aloo paratha with yogurt, dollop of white butter and some garlic chutney or pickle of your choice.