Aloo paratha

My famous Aloo paratha :-P

For dough

Wheat flour : 3 cups (390gms)
Water : 1/2 cup (more if needed)
Oil : 2 teaspoon
Salt : pinch

For stuffing

Potatoes : 4 nos
Onions : 1 small
Green chillies : 1 nos (optional)
Cumin seeds : 1/2 teaspoon
Turmeric : pinch (optional)
Chillie powder : 1/4 teaspoon (or more if needed)
Salt : 1/2 teaspoon (to taste)
Coriander powder : 1 teaspoon
Garam masala : 1/2 teaspoon
Chaat masala : 1 teaspoon (substitute with lemon juice)
Coriander leaves : few (finely chopped)

Wheat flour : for rolling
Oil : to cook

Procedure

• Dough : Mix flour, salt make a soft dough adding water slowly, add oil and mix. Set the dough aside and cover it with a cloth. Let the dough rest at least ten minutes.

• Filling : Boil 4 medium potatoes until tender. Once cooked, drain the water and let the potatoes cool down. (TIP: Do not cool the potatoes under running water, as they will absorb the water and come out too soft). Once the potatoes are cool enough to handle, peel and mash them. In a pan add oil, cumin seeds, finely chopped onions fry for 1 min then add to the mashed potatoes. Also add salt, garam masala powder, coriander powder, turmeric, chillie powder, chaat masala or lemon juice and coriander leaves to mashed potatoes. Mix well.

• Making parathas (STEPS BELOW)

1. Dough (make balls).
2. Potato filling (can make into balls). Potato balls should be a bit larger than the dough balls.
3. Roll dough ball into a 3” circle.  Place a filling ball in the center. 
4. Pull the edges of the dough to wrap it around the potato filling.
5. Take off little excess dough on top. Repeat the same for all balls. 
6. Press the filled ball lightly on dry whole wheat flour from both sides. 
7. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.

Heat skillet or flat pan on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over (some golden-brown spots appear).  After a few seconds, drizzle 1/2 teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

Serve hot right away with yoghurt (curd) or green chutney. Cool them on a wire rack if you are serving later to keep them from getting soggy.