Aloo Paratha

(Indian Flat Bread stuffed with flavoured mashed potatoes) 

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Prep Time: 20-30 mins
Cooking Time: 15-30 mins
Makes: 10 Medium Parathas

For Dough:
3 cups Chapatti Atta/Whole Wheat Flour
1 cup Fresh Green Peas
2 Green Chillies
Few Fresh Mint Leaves
Salt to taste
Warm water to knead

For the Stuffing:
2 large Potatoes
2 tbsp Onion, finely chopped
2 Green Chillies, finely chopped
1 tsp Garlic, finely chopped
¼ tsp Amchur/Dry Mango Powder
¼ tsp Nigella Seeds/Kalonji
A big pinch Hing/Asafetida
½ tsp Jeera/Cumin Powder
½ tsp Turmeric Powder
½ tsp Jeera/Cumin Seeds(Optional)
1 tsp Oil
Salt to taste

For Dough:
Grind fresh/frozen green peas with green chillies and mint leaves to smooth paste adding very little water.
Sift chapatti atta, salt to taste and make stiff dough by adding green peas puree and warm water as needed. Cover the dough with wet cheese cloth and keep it aside in a warm place for at least half an hour.

For the Stuffing:
Cook potato chunks with little salt and turmeric powder. Drain water, cool completely and mash it with a wooden masher without leaving any lumps.
Mean while heat oil and add jeera and kalonji. When they sizzle add finely chopped garlic, green chillies and onion and sauté for few seconds. Switch off the flame and mix jeera powder and amchur.
Transfer these contents to mashed potatoes and mix well. Make small lemon sized potato balls and keep aside.

To Make Stuffed Paratha:
Take dough and knead again for about minute and make big lime sized balls.
Dust it with wheat flour and roll it into thick poories of about 4 inch in diameter.
Place the Potato balls in center. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Heat a griddle at high flame and lower it to low-medium flame.
Place Stuffed Paratha on griddle and cook on both the sides till its cooked and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Aloo Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Before mashing the potatoes let them cool completely. This way the filling will remain dry and filling will not ooze out from covering.
Make sure that the potatoes are mashed without leaving any lumps. This helps in rolling the parathas with even surface.

Labels: Green Peas, Indian Bread, Kalonji, Mint, Ode to Potato, Potato, Wheat Flour