This is my simplest version of making aloo parathas. You will need very few items to make this soft and yummy parathas.
Serves – 2
1- 3 medium sized potato
2- Salt as per taste
3- 1/2 TSP coriander powder
4- 1/2 TSP garam masala
5- Coriander leaves roughly chopped
6-2 TSP Dry Mango Powder
7- 100 gms wheat flour
1- Pressure cook the potatoes for 6 whistles.
2- In a bowl add the boiled potatoes, salt , garam masala, corainder powder , dry mango powder and coriander leaves and Mash it together and cool it properly have note added green chillies or red chilly since i dont like it in parathas.
3- In another bowl or pan, take 2 cups whole wheat flour. Make a well in the center. Add ½ teaspoon salt or as required, 1 tablespoon oil or ghee and some water (roughly ⅓ to ½ cup).
4- Bring the mixture together and knead into a smooth soft dough for 8 to 10 minutes. Add more water if required while kneading. Cover and keep the dough and keep it aside for 20 to 30 minutes
5- Pinch out one ball from the dough. Flatten it and dust with whole wheat flour.
6- With a rolling pin, roll it into about 4 to 5 inches diameter rounds.
7- On the rolled dough circle, place the potato stuffing in the center and fold the corners. After folding press the dough gently so that filling spread evenly.
8- Dust little flour roll the dough, dust more flour if dough sticks.
9- Place it on a hot pan and cook for 2 mins on both the sides.
10- Spread some ghee on the partly cooked part. You can also use oil instead of ghee.
11- Flip again and you will see nice golden blisters on the second side. This time the side which has been spread with ghee will be at the bottom. This side has to be cooked more than the previous side
12- Spread some ghee on the second side facing you. A well made and well-roasted alu paratha will puff up.
Tips – The dough for paratha makes a lot of difference the dough should not be too hard nor it should be too soft. Stuffing and dough to make parathas should be equal.