Aloo Parantha(spiced Potato stuffed Flatbread)

Aloo Paranthas are the life of many people living in Northern parts of India especially Punjab,Delhi and Uttar Pradesh.Its the favorite breakfast dishes of many and is delicious with almost anything from Pickles to Curries to a bowl of sweetened yogurt.Lets make it now..

Aloo Parantha served with Homemade Green Chili Pickle

Preparation Time – 30 minutes

Makes – 7-8 Paranthas

INGREDIENTS

For Filling:

3-4 Medium sized Potatoes

1 tsp Salt

1 1/2 tsp Garam Masala

1 big or 2 small Green Chilies – Minced

1 tsp Coriander Powder(Dhania)

For the Casing:

2 cups Whole Wheat Flour(Atta)

1 tsp Ajwain(Indian Oregano)

1/2 tsp Salt

Oil for pan frying plus 1 tbsp for kneading

METHOD

For the Filling:

Mash the potatoes and mix with minced Green Chili,salt and spices.Keep aside.

For the Casing:

Add Ajwain and Salt to the flour and add 1 tbsp Oil.Knead into a soft dough.Keep aside for 30 minutes before making the Paranthas.

For the Parantahs:

Divide the dough into 7-8 big balls.Flatten each ball and make into a cup shape.Fill with 1 tbsp of the potato mix.Pinch the edges to seal and press the sides backways.With the help of flour and a rollong pin and with very light hands roll to get a flatbread.

Grease a Tava(griddle) on medium heat and roast each Parantha with 1 tsp Oil on each side till brown spots form and its cooked well.

Remove onto a plate and serve hot with an accompaniment of your choice.

Serve it with Butter