2cupsWhole wheat flour (chapati atta)+ more for dusting while rolling
2tablespoonsOil+ more for frying parathas
Salt to taste
¾ cup + 2tablespoonsWater
Instructions
Making Stuffing & Dough:
Boil the potatoes in pressure cooker. Once cool to touch peel and mash using potato masher.
While potatoes are cooling, make the dough. Mix whole wheat flour, salt and oil in a bowl.
Start adding little water at a time and knead into soft and smooth dough.
Cover it and let it rest for 15 minutes. Meanwhile make the stuffing.
Take mashed potatoes, green chilies, cilantro and grated ginger in a bowl and mix.
Also mix in salt, amchur, garam masala, red chili powder and cumin powder.
divide it into 8 equal portions. Keep it aside.
Making Paratha:
After the dough resting time, knead the dough once again for 2-3 times to smooth it out and divide it into 8 equal portion. Make smooth ball and flatten it out into disc.
Take one flatten ball, roll into 3-4 inch diameter circle.
Put the stuffing inside and seal it by gathering the edges into the center.
Flatten it using hand and roll into 6 inch diameter circle. Use dry flour to make rolling easy.
Now heat the tawa on medium to fry the paratha.
Fry aloo paratha on hot tawa using oil till both sides gave golden brown spots.
Repeat the same process for rest of the paratha.
Notes
The dough needs to be soft and smooth. If the dough is not smooth then it will give hard time rolling. If the dough is hard (not soft) then it will break while rolling and stuffing will come out from the edges.
Chop the chilies and cilantro very finely. So they do not pop out while rolling
Mash the potatoes well. If there are any big chunks of potato, paratha will break while rolling.
Let the stuffing cool completely before you start making the paratha. If it’s hot or warm, dough will get soft from the steam and will get sticky and break.
More practice makes it perfect. If making for the first time, it will break. But it should not stop you making the next one.