Aloo Paratha

SERVING SIZE – 2

INGREDIENTS:

• Potato – 2 nos (medium)
• Coriander leaves (chopped) – 2 tbsp
• Green chilies (finely chopped, small) – 2 nos
• Cumin powder – ¼ tsp
• Red chili powder – ¼ tsp or to taste
• Chat Masala – ¼ tsp or to taste
• Grated Ginger – ¼ tsp
• Hing – 2 pinch
• Salt – to taste
• Butter/ghee/oil – for cooking the Parathas.
• Lemon Juice – ¼ tsp

FOR DOUGH:

• Wheat Flour – 1 cup
• Water – as needed (approx. ½ cup)
• Salt – to taste
• Oil – few drops

PREPARATION:

Making the Dough:

• Take the Wheat flour and add 1-2 pinch of salt and ½ tsp of oil. Mix it well and then add water.
• Knee the dough well and leave it for 15 – 30 minutes. And then make small size dough balls.

Making the Aloo Mix:

• Cook the potatoes and peel the skin, and then grate it finely.
• Add the coriander leaves, hing, cumin powder, red chili powder, chat masala, green chilies, ginger and salt. Mix it well. (Make sure not to use whole leaves or spices. Always grind them/cut to pieces). Make it small size balls.

Making the Paratha:

• Roll the dough balls in small circle (approx. 3 inch) with the edges/corners being thin and the center being thick. This helps to join the potato and dough without tearing it.
• Keep the potato mix ball in the center of the roll and start folding the edges towards the center and seal them.

• Using the roller, roll the sealed side a bit and then turn the sealed side down. Now start rolling the mix like a regular Chapatti. Do not put excess pressure while rolling as it will tear and expose the potato. The thickness depends on your taste and the amount of potato inside.
• Heat the griddle, cook the Parathas on one side until golden color. Turn on to the other side and cook. Apply butter/ghee/oil on both sides. Cook until nice golden color.

• Serve it hot with any chutney, pickle, raitha or curd. Enjoy the delicious Aloo Paratha.

Note:

• You can sauté the ginger until raw smell is gone, it’s optional.