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Recipes in English >> Roti / Naan / Bread Recipes >> Aloo Paratha

	Wholewheat flour (atta) 1/2 cup / 50 gm
	Ghee 1 tbsp / 15 gm

For the filling

	Poatoes, boiled, mashed 1 cup
	Garam masala 1/2 tsp / 1 gm
	Red chilli powder 3/4 tsp / 11/2 gm
	Coriander (dhaniya) seeds, roasted, powdered 1 tsp / 2 gm
	Green coriander (hara dhaniya), Chopped 1 tbsp / 4 gm
	Onion, chopped 1 tbsp / 12 gm
	Salt to taste
	Ghee for shallow frying

• Sift the wholewheat flour. Rub in the ghee with the fingertips. Knead with enough cold water to make a soft dough. For the filling, mix all the ingredients together. Divide the filling into 10 equal portions. Divide the dough equally into 10 portions.
• Flatten each out into a small disc. Place 1 portion of the filling in the centre, press the edges to seal and reshape into a ball. Roll each ball out into an 8” disc, dusting with dry flour to prevent sticking. Heat a griddle (tawa); cook the disc, drizzling 1 tsp ghee, till tiny brown spots appear on both sides. Similarly repeat with the other discs.
• Serve hot with yoghurt, chutney and pickle.
• Time:
  Preparation time: 10 min.
  Cooking time: 30 min.
• Serves: 4-5