Aloo Paratha

Ingredients:
Chapati flour
Salt to taste
Water as needed

For the Stuffing

• 3 large boiled potatoes and mashed

• ½ Onion finely chopped

• 1 Tomato finely chopped

• 1 tsp Ginger and Garlic paste

• 1/4 tsp Turmeric powder

• ½ tsp Cumin powder

• ½ tsp Coriander powder

• Red chili powder to taste

• Oil

• Salt to taste

Preparation:

Dough
In a large bowl take chapati flour add salt. Now add water little by little and mix to a firm-ish dough, adding more water if necessary.Knead for about 5 minutes, cover and leave to rest for a further 10 minutes.


Stuffing
In a pan heat 1-2 tbs of oil. Add chopped onion and fry until gets translucent (do not need to make the onions brown).Then add ginger garlic paste and saute for 1 -2 minutes then add tomato and saute for again 1-2 minutes.Now add turmeric powder, cumin powder, red chili powder, coriander powder and salt.Fry the mixture until oil starts to come out.Now add mashed potatoes and give a good mix. Remove the potato masala from heat and keep aside.


Making Paratha
Now cut or break the dough into small ball size pieces  Place a ball on a floured surface, press to a disc then roll out to 2-3″ in diameter.Place a ball of the potato masala mixture in the middle of the paratha. Fold up the sides to make a giant ball. Turn the paratha over and gently roll out to about 4-5″ diameter.Heat a flat pan over a medium heat. Put the paratha on the pan and cook for 1 minute. Turn over and cook for about 1 minute on the other side.While the paratha is cooking on the second side brush it lightly with oil or melted butter/ghee. After you flip the paratha brush the other side with oil/ghee/butter.Continue to cook the paratha for a further 2-3 minutes, turning from time to time until the outside is brown and slightly crispy.
Serve hot with raita or pickle.