Aloo Paratha / Spicy Mashed Potato Stuffed Paratha

 Aloo/Potato is my family favorite veg :) Anything with this veg will be a hit and one such recipe is Aloo Paratha/Potato Stuffed Paratha. My kids love any kind of stuffed parathas and particularly this Aloo and Paneer stuffed Parathas. There are lots of Aloo paratha recipes and this is my style of making Aloo Paratha. Very simple and yummy recipe, these parathas are great for lunch box too. No need for any special side dishes , mango pickle n curd is the best combo. Nothing can be better than this combination. I just love these yummy parathas pickled raitha or pickle n yogurt with chaat masala. The recipe as follows..

Ingredients for Dough

1. Whole wheat flour    1 and 1/2 cups
2. Milled Flax seeds   2 tbsp(optional)
3. Salt   to taste
4. Water    as needed
5. Oil    2-3 tsp

        Take a mixing bowl,add flour and salt mix well.Using water make it to to smooth dough,then add oil and knead for a minute and cover it and keep aside for at least 15-20 minutes.

Ingredients For Stuffing

1. Potato/Aloo    2 large potatoes
2. Dry Red chillies    2 no.s
3. Cumin seeds    1 tsp
4. Coriander seeds   1/2 tsp
5. Amchor powder    1/4 tsp
6. Salt   to taste
7. Cilantro/Parsley    2 tbsp(finely chopped)
8. Oil     as needed to toast parathas.

Method

• Wash and boil the potatoes till done,do not cook too mushy. Then drain and peel skin and mash the potatoes finely and keep aside.

• Heat a pan, dry roast red chillies, cumin and coriander seeds for 1-2 minutes. do not burn them.
• Then allow to cool for a while and ground to little coarse powder and add it to the already prepared mashed potatoes.

• To this add, cilantro, salt and amchur powder. Combine everything using hands and divide them in to 10 equal lime sized balls and keep ready.

How to make Stuffed Aloo Paratha.

• Knead the resting dough for few seconds and divide them in to 10 equal sized balls.

• On a well floured surface, take one ball and roll to 3" disc and keep one potato ball and seal them by bringing all the edges together and roll them gently to a round ball.

• Then on a floured surface/rolling pan, start rolling gently to 8-9" parathas.
• Do repeat the same procedure for remaining dough and potato balls.
• Heat tawa/griddle,fry the parathas on both sides till turn light golden brown...drizzle some oil on all around the parathas.

• After that remove from the tawa,Aloo paratha is now ready and serve hot with plain yogurt and Mango Pickle.

Notes:
Adjust dry red chilli amount,  the mentioned qty will give you a mild spicy one.
Adding milled flax seeds to wheat flour is completely optional, but I add this regularly to my chapathi dough.