Aloo Paratha

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.

Ingredients:

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.