ALOO PARATHA # POTATO STUFFED FLATBREAD # INDIAN COMFORT FOOD AND A HEALTHY BREAKFAST

An all time favorite Indian food!! Loved by almost everyone. I know it doesn't need an introduction to any Indian food lover.The best Aloo paratha i ever tasted were at a restaurant in baroda.. The super yummy, thick, soft, with ghee/ butter on top and green chutney and pickle on side..The butter on top melts around the parathas as you eat.  I know you are tempted too.. while reading this..

Here is a yummy and super easy recipe of making dhaba style Parathas at home.

Ingredients

Potato - 2-3 (boiled)
carrots - 1/2
Onions - 1/2
Green chili - 1-2 (As per taste and spice you like)
Ginger - 1 tsp
Salt to taste
Lemon juice 1-2 tsp
Amchoor powder/Dry Mango powder - 1 tsp
Garam masala - 1 tsp

For Dough
Wheat flour- 2 cups
Salt to taste(abt 2 tsp)
Water
Oil to fry

Method

1. In a big bowl take the wheat flour. Add salt and knead the dough by adding water as needed. the dough should be soft. But not too soft.(like a chapati/ roti dough) 
2. Once you are done kneading take little ghee or oil in your palms and knead it well so that it doesnot stick to the plate.Let it sit for 10-15 mins. 
3. Meanwhile lets prepare the stuffing. 
4. In a grinder, Finely grindCarrot, Onion, green chili and Ginger.
5. Peel the boiled potatoes and mash them.
6. Add the grinded mixture to it.
7. Add salt, garam masala and aamchur powder.
8. Mix everything well.
9. In the end add lemon juice and mix everything.( Dont forget to taste the mixture, and adjust the spices accordingly. ) The stuffing is ready.
10. Divide the dough into equal golf ball sized portions and also the stuffing into equal portions.
11. Very lightly flour a rolling board roll each ball into a 5" circle. Now take the potato stuffing and place it into the center of the circle. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch and seal.
12. Press down gently to flatten the pouch. Dust it in the flour and start rolling again.
13. Don't worry much if the filling oozes out. This can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and pinch the dough to seal. Also do not worry about getting the perfect round shape as it takes a little practice to achieve. Whatever the shape is, it tastes just as good! 
14. You can even roll the parathas and stack them before frying.
15. Now heat the griddle and fry the parathas one by one.

Serve with chilled yogurt/Dahi and pickle. 

Enjoy!!