It can be relished with no special side dish..Only Tomato ketchup and curd is enough to relish this aloo paratha..
Potatoes - 3 medium sized
Atta (Wheat flour) - 3 cups
Salt - 2 teaspoons
Garam masala - 1 teaspoon
Cilantro finely chopped
Oil - 1 teaspoon
Knead the wheat flour with a teaspoon of oil and required quantity of water to form a dough.Using warm water while kneading gives soft parathas..Leave the dough for half an hour..
Meanwhile,cook the potatoes well using a pressure cooker..Once they cool, peel them and mash them into a fine paste without any lumps...Mix the mashed potato with the garam masala,salt and cilantro and divide them into equal sized balls..The balls should be of the size of a lemon..
Now divide the dough into equal quantities and make them into small balls..
Now roll out each ball of the dough into circles of about 7 to 8 inches diameter using a rolling pin..Place each potato mixture ball over the rolled out dough..
Bring the edges of the dough to the centre to form a dumpling..Press it at the centre to seal the dough such that the filling does not come out..
With the help of a rolling pin carefully roll out the dough to about 7 to 8 inches diameter..You can use extra flour on the rolling surface so that the dough does not stick to it..
In a tawa, add a teaspoon of ghee and place this rolled out dough-potato mixture. Let it cook for a minute..Then flip it on to the other side and spray some ghee..Let it cook for a minute..It will turn to a brownish colour..
Aloo paratha is now ready to be served..It tastes good when hot..It can be served with tomato ketchup and curd and also with pickes of your choice...
This is my entry to Ode to Potato hosted by Sia of Monsoon Spice ..
and also to Flatbreads hosted by Chili and Ciabatta..