Aloo Paratha

Ingredients:

For Chapathi dough:

Wheat flour - 2 cups
Water - 3/4 cup, warm
Salt - to taste
Oil - 2 tsp

For Filling:

Potato - 2 medium
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Green chillies - 2 chopped
Coriander leaves - 1 tbsp, chopped
Salt - To taste


Method:

1. Boil the potatoes in a pressure cooker for 3-4 whistles. Remove the skin and mash it with a potato masher.
2. Add turmeric powder, red chilly powder ,garam masala, green chillies and salt to the mashed potato.
3. In the meantime, make the chapathi dough and allow it to rest for half an  hour.
4. Now divide the chapathi dough and filling into equal portions.
5. Roll the chapathi balls into small  discs. Place one portion of the filling on the center of the chapathi disk and pull the edges of the dough around the filling, completely enclosing it.
6. Flatten the stuffed ball into a small round with your fingertips and then gently roll it into bigger paratha  without letting the stuffing to ooze out. Dust flour when ever required.
7. Transfer the rolled paratha to a heated skillet and cook till bubbles start appearing and the colour changes.
8. Flip the paratha till both the sides are cooked completely. Drizzle ghee on both sides.
9. Serve hot with raita/pickles.


Note:

- The stuffing should be cooled completely before making balls.