Alu / Aloo (Potato) Paratha
Wheat Flour - 1.5 cups
Oil - 2 tsp
Salt to taste
Potatoes - 2
Green Chillies - 3, minced
Ginger - 1/2 tsp, grated or ground
Salt to taste
Turmerric Powder - 1/4 tsp
Dhaniya Powder - 1 tsp
Jeera Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Chaat Masala - 1.5 tsp
Corriander Leaves - 2 Tbsp, minced
Butter - 1 tsp
Mix wheat flour with salt and 2 tsp oil. Make a soft dough with just enough water. Knead for 4 minutes and rest covered for 15 to 20 minutes.
Divide into even sized portions - 8 to 10.
Boil and grate the potatoes.
Add the remaining ingredients and mix well. Roll about 2 tablespoonfuls into a ball. Repeat.
Flatten the wheat dough, keeping the centre thicker then the edges.
Place the potato filling in the center and cover by pulling up the edges and pinching the overlapping pleats. Repeat for the remaining dough and filling. Place on a dusted surface and keep covered.
Dust the surface with wheat flour generously. Place one of the stuffed dough and pat it flat until it thins down to 1/2 inch thickness.
Using a rolling pin roll out thinly, dusting with more flour as needed.
Heat a Tava (medium flame) and place the paratha on it. Flip over in 10 seconds.
Cook until brown spots appear on the base of the flipped side. Flip over once again and brush the cooked top with butter.
Cook on both sides, pressing down with the ladle along the edges until lightly browned.
Wipe the tava with a tissue / cloth to remove the browned wheat flour from it.
Serve hot with a dollop of butter on top along with Raitha or Plain Curds and a spicy Pickle.
If the potato is not dry, heat 2 tsp oil and fry the masala ingredients first and the add the potato and stir cook until the mixture is dry. Cool and use to stuff parathas.