Aloo Parantha

Stuffed paranthas were always my favorites. While in school, mom used to pack these for lunch occasionally. I was a picky eater then, but the aloo paranthas would vanish from my tiffin soon, compared to anything else.

Luckily I married the guy who shared the same taste as mine. So I would make the mix the previous day that could help me make these paranthas real quick, for breakfast on working days. I would then have it with tomato sauce/pickle and he would have it with raita. My lil one is also a big fan of these stuffed parathas. Infact, he loves the thin version of these parathas. Hence, you see a thinner aloo paratha here. I have been asked many times by my friends and relatives how I get to make it thin without the mix bursting out of the paratha and the trick lies in the consistency of the mix.

If you love stuffed paranthas, this is a must try. Every one has their own way of preparing the mix/filling. I make it this way and have been asked many a times to share the recipe. So I thought, I should put it up on the blog for others to try. Hope you like it.

Ingredients

For the filling

1. 1 large potato
2. 1/2 tbsp of chopped ginger
3. 1/2 cup of chopped onion
4. 1 tbsp of chopped green chilly
5. 1 tbsp of chopped coriander leaves
6. 1 1/2 tsp of garam masala
7. Salt to taste
8. 2 tbsp of oil

For the paratha

1. 1 1/2 cup of wheat flour
2. Salt to taste 
3. 1/2 cup of water
4. Oil as required
5. A plate of dry wheat flour

Method

Making of the filling

• Boil the potato and mash it.
• In a skillet, heat 2 tbsp of oil. Once hot, drop in the onion, ginger, green chilly, salt and coriander leaves and saute it. 
• Add the garam masala and stir it.
• Add the mashed potatoes and mix it thoroughly. Cook it for about 10 mins.
• Let it cool before you use it as the filling.

Making / Stuffing of paratha

• In a bowl, mix the wheat flour and salt and give a mix. Now start adding water little by little while you mix/knead it well to form a smooth and soft dough.
• Divide the dough into balls of each sizes.
• Make balls out of potato filling of lesser size than that of the dough balls. 
• Roll out the dough balls into 3"-4" diameter disks.
• Place a ball of potato filling on the rolled out dough and fold the dough around the filling and pinch the ends to completely cover it. Give it a smooth texture by rolling it between your palms.
• Flatten the stuffed dough ball between your palms slightly and roll it in the plate of dry wheat flour and roll it out into tortilla shaped disk. The thickness of the parathas could defer as per your choice. Usually aloo parathas are thicker, but I make the thinner version because my family likes it that way.
• Heat a flat skillet on medium high. Place the rolled out paratha on the heated skillet and cook it. Flip the paratha as required. Once the paratha is semi cooked, spread some oil on both sides. Cook it till the parathas are done completely. Remove the parathas on to a insulated container. 
• Serve it hot with some butter on top and  some ketchup/tomato sauce or raita or pickle as the side.

Tips

1. You could add green peas also when you cook the filling. 
2. Mashing up the potatoes really well, without any chunks of potatoes, would help the parathas to stay in shape, without the filling bursting out when you roll out the parathas.
3. You could prepare the filling the previous day and refrigerate it to make it quickly the next morning.