Aloo Paratha | Stuffed Potato Paratha

Parathas are one of the most popular Wheat flatbreads in the India part  and they are made by baking whole wheat dough on a tava ( Pan) ,  and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, Stuffed Parathas are most famous and can be made with your choice of veggies. Today I am making Aloo ( Potato ) Parathas.

Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.

Ingredients :

• 2 Cup Wheat Flour
• 1 and 1/2 Cup Water or As required
• 2 Tsp Salt or as required 
• 2 Big Potatoes
• 1/2 Cup Finely chopped Onions
• 1/2 Inch Ginger
• 4-5 Garlic Cloves 
• 4-5 Green Chilies
• 1 Tsp Cumin Seeds /Jira
• 1 Tsp Mustered Seeds /Mohari
• 4-5 Curry Leaves
• 1 Tsp Turmeric Powder
• Some Dry Flour
• 4 Tbsp Oil

Instructions with Photos :

1. Take Wheat Flour in a Bowl and Add water slowly and make Dough
   
2. Add Salt if required or as per your choice 
3. Dough should not be too thick not too soft and let it rest for 5-10 min
4. You can keep Potato for boiling as parallel Process and boil and keep it ready 
   
5. Then in separate Kadai ( Pan ) Add 3 Tbsp Oil 
6. Once Oil heated add Cumin and mustered seeds
7. Once seeds are crackled add Curry leaves
8. Make Ginger,Garlic and chili paste together and add to oil
   
   
   
   
9. Once raw smell is gone add Turmeric Powder
   
10. Add Salt
    
11. Then Add Mashed potatoes in Kadai and mix well
    
12. Let Potato stuffing cool completely 
    
13. Kneed the dough and take small portion from dough 
14. Apply little oil on palms and spread dough in small round
    
15. Fill Spoon potato mixture into Spread dough and make round bun/dough
    
    
    
    
    
16. Put Round dough on Rolling Pad and apply dry flour and Using rolling pin Make thick Parathas of 4-5 inches round
    
17. Heat Tava/Pan 
    
18. Put Paratha on heated tava
19. Roast Paratha both sides till golden brown by applying little oil both sides ( Shallow fry )
    
20. Make rest of parathas
21. You can Serve Parathas with any pickle/Chutney/Curd
22. 
    

Tips :

• Before letting dough rest apply little on top and cover it with Damn towel or cloth
• Keep Ginger , Garlic and green chili paste ready before Making Poatato Curry/Sabji

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