Aloo Paratha (Indian flat bread stuffed with Potatoes)

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Recipe:

    Cuisine: Indian Vegetarian

    Category: Paratha

    Preparation time: 10 minutes

    Cook Time: 20-25 minutes

    Serving Size: 8 parathas

    Author: Bhumika Joshi

Ingredients:

• For Potato filling
• 6 small Potatoes (approx 300 gms)
• 1 small Onion finely chopped
• 1 inch Ginger grated
• 1 Green chili finely chopped
• 1 tbsp oil for frying masala
• 1/2 tsp cumin seeds
• 1 pinch asafoetida
• 1/2 tsp turmeric powder
• 1 tsp kashmiri red chili powder
• 1 tsp coriander powder
• 1/2 tsp amchoor (dry mango powder) powder
• 1/2 tsp kasoori methi
• 2 tbsp fresh coriander finely chopped.
• Salt as per taste
• For paratha
• 2 cups Wheat flour
• Salt as per taste
• Water for kneading
• Oil/Ghee as required

Method:

• Boil potatoes in pressure cooker or microwave. (I used the microwave)
• Let them cool then peel and mash.
• Heat oil in a pan and add cumin seeds till they crackle. Add pinch of asafoetida, add the ginger and green chili. 
• Saute for a minute and add chopped onions. Saute till the onions change color. This usually take 2-3 minutes. 
• Now add the dry masalas (like turmeric, kashmiri red chili powder, coriander powder and amchur powder).
• Mix well and add kasuri methi. Now add the mashed potatoes and combine everything well. Let the mixture sit on low flame for 3-4 minutes and then let it cool down.

• Meanwhile prepare for the dough.
• Put the wheat flour in a large bowl and add salt.
• Add water gradually to make it into a soft dough. Let it rest for 15 minutes.
• Now divide the dough into small balls and roll them using a rolling pin to make 3-4 inch diameter circle. 
• Place a spoonful of potato filling in the center.
• Now start pleating the rolled dough as shown in the picture below and pinch to make a tight seal and take off the excess dough.
• Flatten it and roll using dry flour on both sides for about 6 inches diameter.

• Place the paratha on hot tava and let it cook on one side for a minute. Flip and put oil /ghee on both the sides one by one and roast it well.

• Your aloo parathas are ready to be served with masala yogurt and coriander mint chutney.

Handy tips

• When Boiling the potatoes in pressure cooker make sure that they don't stay in water for long time since they will soak water and the filling will be soggy.
• Boiling them in microwave is recommended. It took mine 10 mins on high power microwave setting.
• The dough for parathas should not be very stiff otherwise the parathas will break while rolling. Make a soft dough which is easily pliable.
• Finally, I personally feel that cooking the ingredients gives a better taste to parathas as compared to the raw masalas mixed in boiled potatoes.