Aloo paratha

Ingredients  for making dough 

Wheat flour ( atta//godi hittu)—2 cups

Ghee—2 teaspoon 

Salt to taste 

Water  -- as needed

Method 

In a mixing bowl,mix together wheat flour,salt,ghee .

Add water little by little and knead to a smooth soft dough .

Cover and keep it aside for 15 to 20 minutes.

You can also knead dough in food processor.

Ingredients and method  for making filling ( stuffing)

Aloo( alugedde//pototes)—3 medium sized  

Coriander leaves ( kothambari soppu)—1 tablespoon chopped 

Red chilli powder —1 teaspoon 

Jeera powder —1 teaspoon 

Coriander powder—1 teaspoon 

Garam masala powder—1 teaspoon 

Om kaalu ( ajwain//carom seeds)—1 teaspoon 

Asafoetida (hing)—1/2 teaspoon 

Ghee —1 teaspoon 

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Salt—to taste 

Method 

 Boil aloo in pressure cooker for three whistles.

 Remove the skin from aloo

Mash the boiled potatoes ,add chopped coriander leaves ( kothambari soppu),And all other spices .

Mix till everything is completely combined well.

Now stuffing is ready. 

Make small balls out of it and keep it ready.

Method for preparing paratha 

Heat the tava or skillet on gas on medium flame.

Knead the prepared dough again .

Pinch a medium sized balls from dough.

Roll between your palms .

Roll them into small circle and place the aloo filling in the centre.

Do not over fill stuffing.

 Take the edges and start pleating And bring in the centre and Join the edges .

Sprinkle some flour and roll paratha using a rolling pin,into circles 

Transfer the rolled paratha onto hot tava.

 

Cook the side for a minute and flip over 

Smear some oil on both sides.

Cook paratha till both sides have golden brown spots on them.

Repeat the same procedure for all parathas.

 Now aloo paratha is ready to serve.

Serve hot paratha with curd,pickle butter or any dal of your choice.