Aloo Paratha

Ingredients

• 2 units Potato, big
• 1 cup Wheat flour
• 4 tablespoons Oil
• 0.25 cup Water (Approx. 1/4 cup)
• 1 unit Green chillies (Finely chopped)
• 0.5 inch Ginger, grated
• 0.25 teaspoon Garam masala
• 1 tablespoon Coriander leaves (Chopped)
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Red chilli powder (Less than 1/4 tsp)
• 0.25 teaspoon Amchoor (dried mango powder)
• 0.75 teaspoon Salt

Instructions

1. 1In a bowl, combine wheat flour and 1/4 teaspoon of salt. Mix well. Add 3 tablespoons of oil and mix again. Gradually add water and knead into a smooth, soft dough. Lightly coat the dough with oil and set aside for 15-20 minutes.
2. 2Boil the potatoes in a pressure cooker until tender. Allow the cooker to release pressure naturally. Peel and mash the potatoes in a bowl. Add finely chopped green chillies, grated ginger, garam masala, coriander leaves, coriander powder, amchoor powder, red chilli powder, and salt. Mix thoroughly.
3. 3Divide the dough into equal-sized balls. Flatten each ball into a small disc. Apply 1/2 teaspoon of oil on each disc, place 2 tablespoons of potato filling in the center, and fold the edges over to enclose the filling. Roll gently into a ball without cracks. Dust with flour and roll out into a flat disc, the size of a chapati.
4. 4Heat a flat pan over medium flame. Place the rolled paratha on the pan. Cook until one side is golden brown, then flip and cook the other side. Apply oil around the edges and on top. Cook both sides until golden and cooked through. Remove from the pan.
5. 5Serve the hot aloo parathas with coriander chutney or yogurt.