Aloo Paratha (Potato stuffed flatbread)

Potato is considered as universal favorite but not mine!! Until one day when I went to a dhaba with my friends, I ordered a big glass of lassi and my friends ordered aloo parathas. Hot aloo parathas were on the table but lassi took ages, I was so hungry that I couldn't resist taking a bite of paratha. That's it I fell in love and it became my most favorite punjabi dish ever!


Soon out of interest I tried it at home but the stuffing came out and I made a mess out of it. I went through all the recipes online, everyone said it comes with practice & experience. But I couldn't wait till then. So I used my mind and this is my version of aloo paratha. I promise, you will not mess a bit! Let's get to the mastermind recipe :D

Ingredients

For dough

• Whole wheat flour (atta) - 1 cup
• All purpose flour - 2 tbsp
• Salt - a pinch
• Oil - 1 tsp
• Water 

For Stuffing

• Potatoes - 2-3 (pressure cook until soft)
• Cumin powder - 1/2 tsp
• Garam masala - 1 tsp
• Chili powder - 1 tsp
• Turmeric powder - a pinch
• Cilantro (optional) - finely chopped
• Salt - a pinch

Here comes the secret ingredient  which is used as surface to work on - A clean plastic sheet (zip lock material)

Method

Step 1  Add flour, salt, oil, enough water and knead it into soft dough. Make round balls out of it, cover with damp cloth and set aside.

Step 2  Add all the ingredients under 'For Stuffing', mash it well until there are no lumps. Make round balls out of the mix.

Step 3  Now place the plastic over a clean surface and grease it with oil. Place a dough ball and press it with your hands (or use rolling pin) and spread it into small (3 cm radius) circle.

Step 4  Place one portion of stuffing in the center of the dough circle, bring together all edges to the top and seal it together.

Step 5  Now roll it out into circle. I initially press gently with fingers and use the rolling pin to spread it into a bigger circle.
                     

Step 6  Heat the tawa (griddle) and the place the paratha (flatbread) carefully. Cook it with oil/ghee until both sides are golden brown.

Step 7  Repeat the same with the remaining dough to make more parathas. Serve hot with curd, pickle or mint chutney.

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