Aloo Paratha

Aloo Paratha

Ingredients

·         3 medium potatoes or aloo, boiled and mashed

·         1 or 2 green chilies, chopped finely

·         ½ tsp kashmiri chilli powder or deghi mirch (optional)

·         ¼ to ½ tsp of punjabi garam masala powder or garam masala powder

·         1 tsp amchur/dry mango powder

·         salt as required

·         ghee as required

·         white butter or yogurt to serve with the parathas

·         a few coriander leaves chopped finely (optional)

·         dough made from whole wheat flour

·         white butter

Instructions

1.  firstly, boil the potatoes or aloo and peel them.

2.  chop the aloo and add all the spice powders, green chilies, salt.

3.  mash the potatoes with the spice mixtures.

4.  make two medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches.

5.  take a portion of the aloo mixture and spread it on one of the rolled dough.

6.  cover this dough with the second rolled dough.

7.  press the edges of both the rolled dough firmly.

8.  apply some dry flour and roll into a disc of about 8 inches or about the size of a normal roti or chapati.

9.  (another method is explained in the pictorial step above)

10.    put the rolled aloo parantha on a hot griddle.

11.    fry the aloo paratha with ghee as you would usually fry the parathas.

12.    serve the aloo paratha hot with white butter or curd or mango pickle.