Spicy and delicious paratha, best enjoyed with curd, chutney and pickle
INGREDIENTS
For the dough
2 cups whole wheat flour
1 tsp salt
1 tbsp oil
Water for kneading
Ghee or oil for frying
For the Filling
3 Potatoes, boiled
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Asafoetida/ Hing
1 spring Curry Leaves, finely chopped
6 Garlic pods, finely chopped
1/2 inch Ginger, finely chopped
2 Green Chillies finely chopped
1/4 cup Coriander, finely chopped
1/2 tsp Chilli powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala
1/2 tsp Chaat masala
INSTRUCTIONS
For the dough
In a large bowl, mix together the wheat flour, salt and oil. Add water little by little and knead to make a soft dough. Knead it well. Cover the dough and keep it aside.
For the filling
Boil potatoes and mash it well and keep it aside.There should be no potato pieces.
Heat oil, add mustard seeds and cumin seeds, once they splutter, add curry leaves and asafoetida.
Now add ginger-garlic and chillies and fry well.
Add the powder masalas , fry for few seconds.
Add the mash potatoes and coriander leaves. Mix everything well.
For the Paratha
Knead the dough once again and divide it into equal balls. Dust each ball with some dry flour and roll the dough about 4 inches in diameter.
Place a ball sized prepared aloo stuffing in the centre of the dough. Bring the edges of the dough together and seal the edges.
Secure it by pinching out the excess dough out.
Dust the surface with some wheat flour.
Press the ball slightly and keep it on surface and roll it slightly thick making sure the filling is distributed evenly.
Heat a pan and place the rolled paratha and cook for about 30 seconds. Flip the paratha and apply some ghee or oil on it and once again flip it and apply some oil or ghee. Flip it few times till both the sides are cooked properly.
Serve hot with chutney, pickle or yogurt.