Aloo -3 medium boiled and mashed
onions -2 small (finely chopped)
green chilis -3 (chopped)
pepper powder -1/4tbsp
3 tbsp coriander leaves (chopped)
Turmeric powder – 1pinch
salt as required
oil or ghee as required
Preparing Wheat dough:
2 cups whole wheat flour
1/2 tbsp salt or add if required
2 to 3 tbsp oil
water as required for kneading
Preparing aloo stuff:
Boil the aloo in the pressure cooker or steamer.
Now peal the boiled aloo and mash it. There should be no lumps or pieces.
Take a pan or tawa and add 2tbsp oil in low flame.
Add onions to the oil. Once it came to light golden color add green chilies, turmeric powder, pepper and salt as required.
Mixing all very well.
Now add smashed potato and mix very well in low flame for 2min.
Now switch off the flame and take it to one bowl, make it as cool.
Preparing wheat dough:
Take a mixing bowl and add wheat flour, salt and 2 to 3 tbsp oil.
Everything mix very well.
Now add water as required. Bringing the mixer together and knead it to make it as soft dough. cover it and keep aside for 20 to 30 minutes.
Pinch a medium ball dough. Roll it and flatten it. Dust with flour roll it as circle about 5inch.
Now add potato stuff at centre about 2.5 inch space from edges.
Take the edges and start pleating the edges and bringing all the pleats at center.
Join the pleats together and pleats joined very other filling may come out. Press the pleats.
Now sprinkle some flour on dough ball and some flour on surface.
Roll the stuffed dough like roti or chapati while rolling if stuff will comes out then add some dough and cover the gap.
Roll it as smoothen out of the small piece of dough.
On hot tava/griddle/pan place the paratha on medium flame.
Make it as much roast as you want.
When partially roasted add some oil or ghee as you wish.
Roast it in both sides by turning it side by side.
Now serve this paratha with mango/tomato/lemon pickle along with curd and butter if you want.