aloo paratha

Take wheat flour, add 1/4 tsp salt & mix both together. Add 3 tbsp of oil & again mix altogether. Add water & knead the flour mixture into smooth & soft dough. Apply little oil over the dough & keep it aside for 15-20 minutes.

Boil potatoes in cooker, open the cooker after the cooker releases pressure completely on its own, then smash the potatoes in a bowl, add all the masala mentioned in the ingredients life fine cut green chillies, grated ginger, garam masala, coriander leaves, coriander powder, Amchoor powder, red chilly powder & mix altogether lightly.

Now divide the wheat flour dough into equal balls. Flatten each balls into small puri size dough , apply 1/2tsp oil on each flat dough piece, keep 2 tbsp of potato masala mixture over it, roll it into ball without any cracks on the dough. Now take a roti making board, put little flour on the board, flatten the dough balls on the board to the size of a puri by applying wheat flour powder covering on all sides. Now roll the dough slowly by a roller to the size of chapati by applying flour in between as required.

Now take a flat pan, apply oil over it, put the flattened dough on it & heat it on medium flame. After one side is heated well roll it to the other side & heat the other side , put oil on the sides & on the top of the dough & heat both sides well. Now remove it from pan . Note that no cracks appear on the dough while rolling or removing from the pan. Aloo paratha is ready to be served with coriander chutney (this is my next recipe) or dahi.