Ingredients:
For aloo paratha stuffing:
3 to 4 medium potatoes, boiled and grated
1 to 2 green chilies, chopped finely
½ Tbsp. spice mix (garam masala)
¼ Tbsp. dry mango powder
1 Tbsp. Roasted Cumin and Fennel seeds
1 Tbsp. finely chopped coriander leaves
salt to taste
Oil or clarified butter , as required for roasting parathas
For aloo paratha dough:
2 cups whole wheat flour
1 to 2 teaspoons oil
Water as required for kneading
½ cup curd
Salt to taste
2Tbsp. gram flour
Method
Making stuffing for aloo paratha:
First, boil the potatoes and peel them. Grate the potatoes in a grater. There should be no lumps or small pieces in it. Now add the chopped green chilies, garam masala powder, dry mango powder, roasted cumin and fennel seeds , add salt and mix well.
Kneading dough for aloo paratha:
In another bowl take whole wheat flour (atta), gram flour and make a well in the center, add salt, oil, curd and about half of the water, bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.
Rolling and stuffing aloo paratha:
Take a medium ball dough, roll and flatten it, dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter. Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides, take the edge and start pleating as well as bringing the pleats in the center. Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling may come out.
Press the pleats from center, sprinkle some flour and roll the aloo paratha to about the same size as that of a chapati or roti.
Making aloo paratha:
On a hot tava (griddle or skillet), place the rolled paratha, when the base is partly cooked, flip the paratha. Spread some oil on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha. Spread some oil on this side too. a well-made and well roasted paratha will puff up. Flip again once or twice till both the sides of paratha are cooked properly. You should see crisp brown spots on the paratha.
You can also press the paratha edges with a spatula or spoon, so that they are fried well. Serve the paratha with some extra butter on the side, along with mango pickle or yogurt.
