Aloo-Paratha (Stuffed Aloo-paratha)

I made this recipe from Pooja's blog. Thank you Pooja.

We are celebrating the state of Punjab as a part of Regional cuisine of India which is started Lakshimik from “Veggie Cuisine” and Richa from “As dear As salt” is host for this event in July.

Ingredients for making dough:
3-Cups wheat flour,
2-tbsp oil,
Salt to taste,Water to knead.
Method for making Dough:
Step 1: Mix the dry wheat flour with salt and oil properly.
Step 2: Knead with water.
Step 3: Make soft dough, kept for 30 minutes before using.
Step 4: Make a small lemon size balls.

Ingredients for stuffing:
4-boiled potatoes,
2-tbsp finely chopped green chillies,
1-tbsp red chilli powder,
1-tbsp coriander+cumin powder,
1-tbsp ginger paste,
4-tbsp lemon juice,
Salt to taste.
Method for preparing stuffing:
Step 1: Boil the potatoes and peel the skin. Mash the potatoes nicely.Step 2: Mix other ingredients for stuffing in small dish.

Step 3: Add this prepared masala in to mash potatoes and mix well.

Method to preparing Aloo-Parathas:
Step 1: Take one small ball of dough and dust it.

Step 2: Roll a thick roti about 3-inch.

Step 3: Place the stuffing in to middle of the roti.

Step 4: Cover this stuffing with ends of roti.

Step 5: Press gently by hand and turn another side.

Step 6: Dust this ball and roll smoothly up to 6-inch parathas.

Method for frying Aloo-Parathas:
Step 1: Heat thick flat pan and place the aloo paratha on it.

Step 2: Cook for 0ne-minute in low flame.
Step 3: Turn for another side and heat on medium flame until golden patches.

Step 4: Drizzle some oil or ghee on top and flip.

Step 5: Turn repeat for other side.

Step 6: Cook both sides of the paratha till they turn a shade of golden.

Step 6: Serve hot with curd or lemon aachar or green chutney or mango pickle or Tomato ketchup.Note: You also add finely chopped onion, garam masala and finely chopped coriander leaves in stuffing become more tasty.