For the potato / aloo filling: Potatoes – 2 to 3, cooked and mashed until soft Green chillies – 2, finely chopped [if you are not used to chillies and don’t want your tongue to fall out when you accidentally bite into them, use 1/2 tsp red chilly powder] Jeera powder/ jeerakam – 1/2 tsp Garam masala – 1/2 tsp (optional) Ginger – 1/2 tsp, finely minced Fresh coriander leaves – a generous bunch, finely chopped Turmeric powder – a pinch Salt – to taste The filling is quite flexible and you can add pretty much anything you want. Some people add minced onions, garlic, more spices, etc. Customize it to what suits you best. But the basic idea is to keep it a bit mild and simple. How to make Aloo Paratha: Dough: Mix the salt and wheat flour well. Add the milk to it and mix again. Add water little at a time until you get a soft pliable dough. It should make a soft dent when you press your thumb down. Knead well till you get this consistency. Cover and keep aside. Filling:
- Add all the ingredients together in a bowl and mix well. The potatoes should be mashed and any hard lumps removed. The process: Make lemon-sized balls of the dough and roll into thick discs. Make balls of half the size with the filling and place inside the dough discs. Cover completely with the dough and make into a ball again. Press lightly with the palm of your hand and dust with flour before rolling out into thick flat parathas. Finish off the dough and the filling in this manner. The final step: Heat an iron griddle and cook the parathas with generous dabs of butter on both sides. Sometimes I add some chaat masala to the butter before cooking for a different flavour. Check here for Step by Step Pictures of Aloo Paratha Recipe
