Aloo paratha.

You need

• 2 cups whole wheat atta
• Salt
• 1 tsp Govindam Deshi Ghee for the dough
• Water to knead
• 3 potatoes, boiled, peeled and mashed
• 1 green chilli, finely chopped
• 1 tsp grated ginger
• 2 tbsp chopped coriander
• 1/2 tsp amchur
• 1/2 tsp red chilli powder
• Govindam Deshi Ghee for cooking

Method

1. Knead the atta with salt, 1 tsp ghee and enough water into a soft dough. Cover and rest for 20 minutes.
2. Mix the potatoes with the green chilli, ginger, coriander, amchur, chilli powder and salt.
3. Divide the dough and filling into 6 portions each. Roll a dough ball into a small disc, put the filling in the middle, bring the edges up and seal.
4. Dust with flour and roll it gently into a 7 inch paratha.
5. Cook on a hot tawa until small bubbles appear, then flip. Brush ghee on both sides and press with a spatula until golden spots appear.
6. Serve hot with curd, pickle or a little white butter.

Tip. Let the filling cool completely before stuffing. Warm, wet potato tears the dough.

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