Aloo Paratha

From Archana's kitchen
Makes: 12- 15 Parathas
Ingredients for the filling
3 cups of boiled coarsely mashed potatoes
½ cup finely onions
2 teaspoon finely chopped ginger
1 teaspoon chopped green chillies
½ teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon red chilli powder
1 teaspoon garam masala powder
2 teaspoons dry mango powder
2 tablespoons chopped coriander leaves
Ingredients for the dough
2 cups whole wheat flour
1 teaspoon salt
Water to knead the dough
Oil/ ghee for cooking
Method
Heat oil in a skillet; add cumin seeds, onions, ginger and sauté them until soft and tender. Add turmeric, after a few seconds add the potatoes and the remaining ingredients, sauté for 2-3 minutes. Set aside and allow the stuffing to cool while you prepare the dough.
Add flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.
Knead dough until it is smooth and elastic. Add 1 teaspoon oil to coat the dough and knead little more.
The dough will be soft and non sticky.
Set aside covered for 10 minutes. Make lemon sized balls of the dough and roll them out thin to approximately 3 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.
Add 1 tablespoon of the stuffing in the center. Gather the sides and bring them together, as shown in the picture. Remove the little excess dough which popped out when you brought them together.
Press the stuffed dough down. Toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness and your comfort level in rolling.
Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha.
Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas.
Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil. Cook until light golden spots appear on the parathas.
Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness.