foodsonline: Flat Bread Stuffed Potato (Aloo Paratha)

Ingredients......................

Boiled Potato- 2
Onion Chopped-1/2 cup
Green Chili Chopped- 1
Coriander Powder- 1 tbsp
Red Chili Powder- 1/2 tbsp
Garam Masala- 1/2 tbsp
Coriander Leaves Chopped- 2 tbsp (Optional)
Mango powder- 1/2 tbsp
Salt to taste
Wheat Flour- 200 gm
Water- 1 bowl for making dough
Vegetable Oil/ Butter- 5 tbsp

Method........................

Dough-----

1.Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.

2.Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.

3.Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling-----------

1.Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2.Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3.After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4.Mix green chilies, coriander leaves, chopped onion, mango powder, garam masala powder, coriander powder and salt to the mashed potatoes.

Making Flat Bread-----------------

1.Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.

2.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to

3.Make a ball. Proceed to make all six balls.
4.Let them settle for 3 to 4 minutes before rolling them.
5.Heat the Flat pan /tawa on medium high. Note: An iron flat pan/tawa works best. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it.
6.If the water sizzles right away, the pan is ready.

7.To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

9.Place the paratha over the pan. After a few seconds you will see the

10.paratha change color and puff in different places.

11.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.