Aloo (Potato) Paratha

Directions

• Mix dry dough ingredients (flour and 1/2 tsp salt).
• Make a well in the centre of the flour mix and add oil.
• Add warm water a little at a time and knead the dough so it starts to come together. The dough should be soft. You should knead the dough for a good 10-15 minutes.
• Cover the dough with a slightly damp cloth and let it rest for 30 minutes.
• Boil and mash the potatoes.
• Add 1/2 tsp salt, red chilli powder, green chillies, coriander powder, ginger, and coriander leaves to the potatoes and mix well.
• Knead the dough again and then make equal sized balls.
• Preheat a pan/tawa.
• Roll out the dough into a circle. Use dry flour to help reduce the stickiness.
• Place a spoonful of filling in the centre. Avoid over-stuffing the paratha otherwise the filling will spill out when you roll it a second time.
• Lift the sides of the dough and bring it to the centre to seal the paratha.
• Flatten the ball with your hand and then roll it out to flatten into a paratha. Make sure you do this with a light hand so that the filling doesn’t burst out of the dough.
• Add some oil on the heated pan and then place the paratha on it. Cook on both sides until the paratha is cooked through.
• Serve with spicy or vegetable raita.