Aloo Paratha (Stuffed Potato Paratha)

Source: http://indianfood.about.com/od/breadrecipes/r/aalooparatha.htm

Ingredients:
- 5 medium-sized boiled, peeled and well mashed potatoes
- 1 onion, finely chopped (my addition)
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- Salt to taste
- 3 tbsps finely chopped coriander leaves
- 2" piece of fresh ginger grated fine (I left this one out)
- 2 cups whole-wheat flour
- 2 tbsps vegetable, sunflower or canola oil
- Water to mix


Method:
- Put the mashed potatoes, coriander and cumin powders, cumin seeds, turmeric, chilli powder, salt to taste, chopped fresh coriander and grated ginger into a large mixing bowl. Blend all ingredients well by stirring. Once well mixed, keep aside for later.
- Put the flour, oil/ghee and all the ingredients (except the water) into a large mixing bowl.
- Rub together to form a crumbly mix.
- Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for an hour. (I used a hand blender)
- Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle. Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch.
- Lightly flour your rolling surface and roll this pouch into a 7-8" circle. Don't worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha.

- Heat a griddle and fry the parathas one at a time (Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown)


Serve with chilled yogurt and your favourite pickle or chutney. If you are in a mood to indulge, you can eat these parathas with fresh butter or cream.