Ingredients
Whole Wheat flour – 3 cups
Salt – to taste
Water – as needed
Ghee – as required
For the Filling
Potatoes – 4 boiled
Onions – 2 finely chopped
Ginger – 1 tsp finely chopped
Green chillies – 4 finely chopped
Cumin seeds – 1/2 tsp
Turmeric powder – 1/2 tsp
Garam masala – 1/4 tsp
Coriander leaves – 1 tbsp chopped
Salt – to taste
Oil – 1 tbsp
Method
Take the flour in a bowl and add salt and mix well. Add water little at a time and knead it into a pliable dough. Cover the bowl with a lid and keep aside for 30 minutes. Meanwhile, peel and mash the potatoes. Heat oil in a non-stick pan and splutter cumin seeds. Add the onions, ginger and green chillies. Saute till the onions turn pink. Add turmeric powder and garam masala. Stir and add the mashed potatoes, coriander leaves and salt. Mix well and switch off the flame. Allow the mixture to cool. Knead the dough again and make medium lemon sized balls. Take one ball of the dough and roll into a thick roti. Place a medium lemon sized ball of the filling on it. Bring all the edges of the roti together and seal tightly. Make sure that the entire filling is covered. Flatten it and roll into a thick Paratha dusting with flour. Fry on a tava/ griddle pouring ghee on both sides. Repeat the process with the rest of the balls. Serve delicious Aloo Paratha with yoghurt and pickle.
I am sending yummy Aloo Paratha to Sireesha for the event “CFK- Wheat” which is authored by Sharmi
