Preparation:

• Boil potatoes until soft with enough water or pressure cook for two whistles.
• Remove the skin of the potatoes, mash them and keep aside.
• Fine chop onion, green chillies and coriander leaves.

Recipe to make Aloo paratha:

Prepare chapati dough:

• In a mixing bowl, add salt, wheat flour with a teaspoon of ghee.
• Add water gradually and knead into thick non-sticky dough.
• Apply some oil on top of it and keep covered.
• You can make equal sized dough balls and keep ready.

How to make Aloo paratha stuff:

• Heat another pan with oil in it, season with cumin seeds & add finely chopped onions and green chillies.
• Fry onions until transparent color.
• Now add mashed potatoes and mix with onions.
• Put all the spice powders one by one. Starting with salt add cumin powder, chat masala, garam masala, and amchur powder.
• Chat masala and amchur powder are optional ingredients. But I do suggest adding them as they give a nice north Indian flavor to the stuffed parathas.
• Finally, add chopped coriander leaves and mix well. Keep aside and let the stuffing cool down.
• Make an equal number of stuff balls based on your wheat flour dough balls quantity and keep ready.

How to stuff the paratha:

• Take a small tennis ball size dough, dust with flour and roll gently into a thick circle (approx.5 inches diameter).
• Place the stuff at the middle of the circle, pull the corners of the paratha towards the center as shown.
• Dust with flour and roll with a pin gently by slightly giving even pressure.
• Press as thin as possible. If the stuff comes out sprinkle with some flour and tap with fingers.

How to make Aloo paratha:

• Place a roti Tawa on the stove, grease with oil or ghee.
• Cook paratha in medium temperature for few minutes.
• As the stuff is already cooked, it will take only two to three minutes to cook the bottom side.
• Flip the paratta, drizzle oil or ghee again and cook for few more minutes until golden spots appear.
• When you see a nice golden color with brown spots all over, remove from Tawa.
• Just before serving you can add a small blob of butter on top of it for extra taste.
• Serve with masala curd or pickle or any veg gravy.