Aloo Paratha

                                               Aloo Paratha

        It is the staple food of Punjabi's  and is famous in all over North India. Eating piping hot parathas on a rainy day was on my wish list for a long time, which got fulfilled during the recent rains in Chennai. We made and enjoyed it for breakfast. The parathas really came out very well and tasted awesome.

Cuisine: Punjabi
Preparation Time: 10 minutes
Resting Time: 20 minutes
Cooking Time: 3 to 5 minutes per parathas
Yields : 5 large parathas

Ingredients:
Wheat flour: 2 cups
Luke warm water: As needed to knead dough
Salt as per taste
Oil: 1 teaspoon

For Stuffing:
Boiled and Smashed potato: 3 big nos
Onion finely chopped: 1 big no
Green Chilli finely chopped: 2 ns
Ginger finely chopped: 2 teaspoon
Turmeric powder: 1/2 teaspoon
Chilli  powder: 3/4 teaspoon
Garam masala: 3/4 teaspoon
Salt to taste
Oil: 2 tea spoons 
Coriander leaves finely chopped: 2 tea spoons
Shahjeera or Jeera: 1/2 tea spoon (I added Shahjeera)
Asofoetida: 1/2 tea spoon

For frying parathas:
Ghee: 2 table spoons
Oil: 1 teaspoon

Method:
1. Take wheat flour/atta in a bowl, add salt and mix it well. 
2. Sprinkle lukewarm water little by little to make it into soft dough.
3. Apply a teaspoon of oil over the dough to make it non-sticky and cover the bowl with a lid. keep it aside.
4. Now for the filling, boil potatoes well and chop onions, ginger, green chillis and coriander leaves.
5. Place a pan on the stove over high flame, add 2 tea spoons of oil.
6. When the oil is hot, add jeera and wait till it crackles. Now add onions, green chillies, ginger and saute it for less than a minute.
7. Add the boiled mashed potatoes and mix well. Now add turmeric, chilli powder, salt, garam masala and mix till  everything gets blended.
8. Add coriander leaves and asofotedia. Stir once and switch off the flame and let it cool to room temperature.
9. Now take the dough and divide it into equal size balls. Keep it aside.
10. Take each dough balls and roll out into even sized chapathis or circular sheets.
11. Place the circular dough sheets one on another and stack it.
12. Fold it into cylinder and cut into roundels of equal size.
13. Flatten the roundel and roll out into thick chapathi of 2.5 inch diameter. Place the potato filling liberally.
14. Lift from one end of the edge and start pleating and folding and forming the pleats one by one towards the end. Join the pleats in the center and slightly flatten it.
15. Now roll into chapathi carefully. Similarly make all parathas.
16. Place a tawa on the stove over a high flame, put the paratha an apply little ghee over it. Cook it till small brown spots began to appear. Cook it on both sides.
17. Take it out and serve it hot with curd and pickle.