Aaloo Paratha

Ingredients:

• Dough:
• Wheat flour - 1 cup for dough + 1/4 cup for rolling
• Water - 1/2 cup (Use more as needed)
• A Pinch of salt
• Potato Filling
• Potatoes - 2 medium (Boiled and grated)
• Cumin seeds -1/2 tsp
• Green chili - 1 (Finely chopped)
• Cilantro leaves - 2 tbsps (finely chopped)
• Onions - 1 (Finely chopped)
• Garam masala - 1 tsp
• Coriander powder - 1/2 tsp
• Cumin Powder - 1/2 tsp
• Amchoor powder - 1/2 tsp
• Lemon juice - 1 tsp
• Salt, According to taste
• Oil to cook

Method:

• Step -1
• Mix flour, salt and water together to make a soft dough Knead the dough for a few minutes to get a smooth dough.
• Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
• Step -2
• Heat 2 tbsps oil in a pan. Put the cumin seeds when the oil is heated.
• Add all the ingredients for potato filling except potatoes. Let them cook for 2-3 minutes.
• Finally add the grated potatoes. Mix them well and let it cool down.
• Step -3
• Divide the dough and potato mixture into equal sized balls. The potato balls should be about 1 1/2 times larger than the dough balls.
• Roll the dough balls into 3 inch diameter circles.
• Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball.
• Lightly sprinkle some wheat flouron the rolling surface.
• Press the ball on the sealed side and keep it on the topside when rolling.
• Roll the ball light handed into the desired size.
• Sprinkle wheat flour on both sides of the semi rolled paratha in regular intervals to avoid sticking.
• Step - 4
• Heat the skillet on medium high.
• Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.
• Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
• Flip again and press with the spatula making sure the  paratha is golden-brown on both sides.
• Enjoy hot with chutney and pickle.