Aloo Paratha/ Potato Stuffed Flat Bread

Growing up in a typical South Indian home Aloo Paratha was a very special and occasional food that was prepared at home. Roti is stuffed with mashed potatoes and spices which make it soft and tasty. This is one of the best and easy recipes I can prepare. The spice levels of the potato mixture can be adjusted to ones palate. Aloo parathas taste best when served immediately from the pan.

Ingredients
Dough
All purpose flour– 1/2 cup
Wheat flour – 1 1/2 cups
Butter – 2 tbs
Water – 1 cup
Salt to taste
Filling
Potato – 3 medium sized ( boiled and smashed)
Garam masala – ¼ tsp
Coriander powder – ¼ tsp
Cumin Powder – ¼ tsp
Chili Powder – ¼ tsp Turmeric – 3 pinch
Lime Juice – 2tbs
Corainder leaves – 2 tbs

Salt to taste
Turmeric powder – 2 pinches
Green chilies – 1 (finely chopped)
Cumin seeds – 1 tsp
Oil – 2 tsp

Method
Dough
Mix all the flour in a bowl, add salt, butter and water. Mix it until becomes a pliable dough. Add more flour if it’s sticky or little oil if it’s too dry. Set it aside for 15 mins.
Filling
Mix all ingredients from garam masala to turmeric powder in the potato and knead well. Heat oil in a wok and add cumin seeds, finely chopped green chillies. Now, add the potato masala in the wok and continue to cook till the sides of the mixture turns brown.
Take a small amount of the dough and roll it in your hands to make a ball shape. Take some flour for dusting. Now, dust this ball shape dough with little flour and press it with your palms to flatten it a bit. Use a rolling pin to flatten it a bit more. Take a small amount of the filling and make a small ball shape. Place this filling in the centre of the dough. Now cover the filling with the dough by bringing the ends upwards enclosing the filling all sides. Pinch the dough together on the top to cover the filling completely. Make sure the filling is completely covered. Use a rolling pin to flatten the filled dough /bread. In a hot pan /tawa, place the paratha and apply some little oil on all sides and on top. After 2 mins flip to another and repeat the process the rest of the parathas.

Note: The filling should be dry. Serve hot with any Indian pickle/raita.