Aloo Parantha

Ingredients:

Potato - 3 medium size

onion -2 medium size finely chopped

ginger - 1 inch long finely chopped

coriander leaves - finely chopped

green chillies - 3 finely chopped

Wheat flour - 3 cups...(as per ur need)

water - as required to knead the dough.

salt

oil

butter

First knead the dough using enough water,salt and oil and keep aside. Cover it with a wet cloth.

Pressure cook the potatoes. Peel off the skin and keep aside.

In a kadai, put 1 tb oil and saute the onions, green chillies, ginger finely chopped. When the onions turn pink or translucent, add the potatoes mashed with hand.Add finely chopped coriander leaves. Put little bit salt and stir well so that all the ingredients are mixed well.

Make sure the potatoes are mashed well otherwise the paranthas will break while rolling.

Remove from fire and allow to cool. Make small balls of this mixture and keep aside.

Now take the dough and make round balls. Now roll it with a rolling stick just as we do for chappati. Once it is lightly rolled just about 6cm diameter, fill it with the potato mixture and close it. Make sure you stick the sides properly so that the potato doesnot come out. Dust some flour and roll again with the stick to a size of a chapathi but thicker. See if it doesnt stick to the bottom while rolling.

Heat a tawa. Coat some ghee. When hot, put the parantha and cook well. It should turn nice brown colour and you will also get the aroma. When it is done, add some butter on the top and serve with dahi, chutney or any suitable curry. It also tastes good with pickles.