Parathas are an integral part of North Indian breakfast. I had liked its name in Harman's Blog "Stuffed Pitas". Aloo Paratha is the most popular. Here is my simple version. Instead of cumin, you can use Ajwain/Carom seeds/Owa.
Wheat Flour - 3 cups Potatoes - 2 big potatoes Raw Red Onions (finely chopped) - 4 tbsp
Coriander/Cilantro Leaves - 1/2 cup
Green Chillies - 8
Cumin/Jeera Seeds - 1 tsp
Turmeric/Haldi - 1/2 tsp
Butter or Oil Salt
How to cook Indian Alu Parathe:
Add wheat flour, little salt in a mixing bowl. Adding water, knead into a soft dough. Add 1 tbsp oil and knead again for 5 minutes. Keep it covered for about 30 minutes.
Boil and peel the potatoes. Finely chop the cilantro leaves and green chillies.
In a mixing bowl, add the peeled and mashed potatoes. Add chopped cilantro, green chillies, turmeric, chopped onions, cumin, salt and mix all the ingredients well. Make balls of this potato stuffing.
Make balls of the wheat dough and roll them big enough (4 - 5 inches diameter) to hold the pototo stuffing. Place the potato stuffing in the centre and gather the edges to form a round ball. Let the stuffed balls rest for a minute or so.
Roll each stuffed ball as per desired thickness dusting some flour. Heat a tawa/griddle and roast both sides of the paratha using butter or oil till golden brown. While roasting, press lightly with a spatula to cook it evenly.
Serve hot Aloo Parothas with curd or coriander chutney or curry.