Aloo Paratha

Stuffed Indian Bread
Ingredients
Filling
Boiled mashed potatoes - 230 grams
Medium-sized onion, diced finely – 1
Green chillies - 2 seeds removed and chopped
Coriander leaves - 1 tablespoon
Ground cumin seeds toasted - 1 teaspoon
Chilli powder - 1/2 teaspoon
Salt - to tttse
Juice of half a lime, approximately one to one and a half teaspoons or one and half teaspoons amchoor or pince of citric acid or any other souring agent like dried ground pomegranate seeds – 2 teaspoons.
Method:
Mix all the ingredients. Add salt just before filling. Make dough the same wy as for chapati. Shape into balls the size of a gold ball. Flatten a little and put a dessertspoon of filling on top. Pinch edges together to form a ball and roll out again into 12 to 15 cm discs or the size desired. Cook the same way as for plain parathas.
A stuffed paratha can be varied in many ways.
The filling can also be placed like a paste in a sandwich roll out two separate discs about 5 cm in diameter. Place filling evenly on top of one disc leaving just half an inch round the edge clear so that the filling does not come out. Place the other disc on top of the filling. Press edges together to seal the filling inside and rollout to 15 to 18 cm in diameter.

Tagged as: aloo, alu, barota, barotta, Bread, Curry, dish, fry, gravy, Indian, masala, parata, paratha, parotta, side, stuffed, Tiffin