Aloo Paratha

By sanaji

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Ingredients

For the dough:
4 cup whole- wheat flour
1 cup water (you can use more if needed)
A pinch of salt
1-2 tsp of oil.
For the potato filling:
2 medium potato
2 tbp of oil
1/2 tsp tumeric
1/4 tsp salt
1/2 tsp chilli
1-2 green chilli (optional)
1/2 tsp cumin seeds (optional)
Also need:
an additional of 1/4 cup of flour to make the rolling process easier.

Details

servings 4
Level of difficulty Easy
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

To prepare the dough for the paratha, mix flour, water, salt and oil to make a dough.(note: more water may be required for this process)

Step 2

Knead the dough for atleast a few minutes and then cover the dough and set it aside for atleast 10-15 minutes.

Step 3

In order to prepare the potato filling, Boil 2 medium sized potatoes with water for around 20 - 30 minutes.

Step 4

After the potatoes are boiled, remove them from water and let the potatoes cool down.

Step 5

After the potatoes are cooled, peel the skin off and mash them.

Step 6

Add the tumeric powder, chilli, salt and cumin seeds to the mashed potatoes and make it into an even paste.

Step 7

Using the dough, make 2 small round chapatis and then put the mashed potato mixture on one of the Chapatis and then put the second roti on top of the mashed mixture and seal the outside so that the two chapatis merge into one.

Step 8

Heat the skillet on medium high. Make sure that the skillet is hot enough. To check if the skillet is hot enough, sprinkle a couple of drops of water
on it. If the water sizzles right away, the skillet is ready.

Step 9

Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.

Step 10

Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Remove the paratha from the skillet onto a plate and serve it with pickle, chutney, yoghurt or even ketchup.

After you place the paratha onto the plate, let it cool down fully before you cover it as covering it when it is hot will make the paratha soggy.