Learn how to make easy and tasty Aloo paratha | ఆలూ పరాఠా

Aloo Paratha is a popular Punjabi dish, it's a quick and simple recipe you can serve it as breakfast or snack

Ingredients:

1 1/2 cups of wheat flour / గోధుమ పిండి
1 tbsp oil / నూనె
salt to taste / ఉప్పు
2 potatoes (boiled & mashed)/ బంగాళాదుంప
1/4 tsp garam masala/ గరం మసాలా
1/2 tsp raw mango powder (aamchur powder)/ మామిడి పౌడర్
1/4 tsp turmeric powder / పసుపు
1 tsp ginger chilli paste/ అల్లం మిర్చి పేస్ట్
coriander leaves (chopped)/ కొత్తిమీర
ghee or clarified butter (for roasting)/ నెయ్యి

Method:

Dough
Mix wheat flour, oil and salt in a clean bowl. Dig a well in the middle of the flour heap. Pour a little water and start kneading the dough. Keep adding water as and when needed to get the regular chapati dough consistency. Apply a little bit of oil on the kneaded dough to keep it from drying out or getting too hard. Keep aside for 15-20 mins.

Filling
In a clean bowl, mix the mashed potatoes, ginger chilli paste, garam masala, raw mango powder, turmeric powder, salt and coriander leaves. Make equal portions of the filling (around 1 inches round balls) so that you can start making your parantha.

Paratha
Take a portion of the dough and roll it into a thick roti. Use dry wheat flour while rolling your roti so that it doesn't stick to the rolling pin or board.
There are two ways of rolling out the paratha,
1. Place the stuffing on the roti and bringing the edges together in the center, seal it completely. Roll out the paratha carefully without letting the stuffing come out.
2. Place the stuffing on the roti and fold it into a semicircle securing the edge of the stuffing. Take a sharp-edged steel bowl or a pizza cutter to get rid of the excess dough on the sides. Press the stuffed ball of dough and with the help of some more dry flour lightly roll it out, especially thinning out the edges.

Heat up your pan and add a little ghee or oil and roast your paratha on both the sides until half cooked. Flip it b