Aloo paratha is a North Indian popular breakfast dish. I learnt many North Indian dishes from my north Indian friends. This stuffed Paratha is one of my favourite. Initially, when I tried this, all the stuffing used to come out and my kitchen will become a total mess. Now with practice, I have learnt the art of making delicious parathas which I would like to share with you. What makes these whole wheat parathas so appealing is the soft and tasty filling of potatoes. You can also pack this Paratha in your kid’s lunchbox. I usually serve this Aloo Paratha with Raita.
Make chappathi dough as usual using wheat powder, salt and lukewarm water.
Wash and pressure cook whole potatoes. Now peel them off. Smash and keep aside.
Take a pan,heat oil. Saute chopped onions, ginger, garlic and green chillies for 5 minutes on low flame.
Now add red chilly powder or pepper powder, chat masala, cumin powder and salt. Saute again for 2 more minutes.
Remove from fire and add chopped coriander leaves and mix everything well. Keep this aside. This is the potato masala for aloo paratha.
Roll small chappathi), which should be bigger than pooris.
Take a spoon full of potato masala and place it in the centre of rolled chappathi. Now bring all the sides of chappathi to the centre covering the masala.
Press the bag shaped chappathi gently with your fingers. Roll again carefully, so that the stuffed masala will not break up and come out of the chappathi.
Now spread a little butter on the chappathi tawa, and make parathas. (brush butter on both sides of the paratha while cooking) Serve hot with raita.