Aloo Paratha!


Makes 6 parathas.
Ingredients:
For dough:
250g wheat flour.
10g sugar.
4g salt.
12g oil.
150-165g of warm water.

 For filling:
120g onion.
375g potatoes.
10g ginger.
15g garlic.
8g green chillies.
7g salt.
Fresh coriander leaves.
1/2 tsp chaat masala.
1/4 tsp cumin powder.
1/2 tsp Oman/Ajwain seeds.
1 tsp bajja masala (1Tbsp fennel seeds, 1Tbssp cumin seeds, 2 pods of elaichi,1tsp corainader seeds)

Method for dough:
Whisk all the dry ingredients together in a large bowl. Add the oil too. Slowly add the water little by little and mix the dough along. We're looking for a dough that's neither too dry nor too wet!
Knead for about 5 minutes. The dough should be nice and smooth.
Let it rest for 1/2 hr to 1 hr.

Method for filling:
Begin by washing your potatoes and cutting them in half with the skin. Give the potatoes a few slits at random places to make it easier to peel later on.
Ideally you should steam them to get them to be a little dry but if you're short on time, go ahead and boil till completely done.
Same goes for steaming, steam until soft and mashable.

To a skillet add 2 Tbsp of oil and the finely chopped onions. Cook them till brown and then add the finely minced ginger, green chillies and cook for a bit. Next add the minced garlic and only stir for 30 seconds till soft and tender.
Then turn the flame off and set aside.

Once the potatoes are done cooking, peel while hot and mash them using a fork to a well mashed mixture. Using your fingers break the little lumps and set aside leaving it uncovered.

To the mashed potatoes add the onion mixture, salt, bajja masala, cumin powder, salt, chaat masala, Ajwain/Omam seeds, chopped coriander leaves, and mash them all together with your hands!
Divide the filling into 6 balls of 75g each!
And divide the dough into 6 parts of 70g each!

Using your fingers flatten the dough into a flat 10 cm diameter shape. Then place the dough in your palm then place the filling in and press it down. Pull the dough outward and the filling inward and seal the dough into an empanada shape. Take the two ends and press it front words. Using your fingers spread the filling equally in the dough and gently press it to form a circle. Coat with dry flour. Then using a rolling pin use long and soft strokes only along the edges.
Place the paratha in a pan and coat with 1 tsp of oil and sear till golden brown.
Serve hot with youghurt and coriander chutney!

                      

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