Best Aloo Paratha Recipe

Ingredients
For the dough
4 cups Whole Wheat Flour
2 tsp Salt
1 tbsp Vegetable Oil
Ghee or Oil for frying
For the filling
500 g Potato Boiled, Peeled and Cooled.
2 tsp Green Chilli Finely Chopped
2 tbsp Fresh Coriander Finely Chopped
2 tsp Ginger Grated
1/4 cup Onion Finely Chopped
Salt to taste
1/2 tsp Red Chilli Powder
2 tsp Dry Mango Powder
1 tsp Anardana Powder
1/2 tsp Roasted Cumin Powder
1/2 tsp Garam Masala Powder

Instructions

For the dough
Add whole wheat flour, salt and vegetable oil in a bowl.
Add water and knead to make a soft dough. The dough should be slightly tighter than the roti dough.
Knead the dough for 2-3 minutes until it becomes very smooth.
Cover the dough and keep aside for 20 minutes.

For the filling

Mash the potatoes nicely using a potato masher.
Add all the ingredients for the filling in the potato and mix well.

To make the paratha
Knead the dough once again and divide it into 12-15 equal parts.
Make the dough into balls.
Dust and roll one ball to make 4 inch circle. This disk should be thinner from the edges.
Take the filling, approximately same amount as the dough ball and make it into a ball too.
Keep the filling ball in between the dough circle and bring the ends together and seal them.
Press the circle slightly and dust and roll gently to make a 6 inch circle.
Roll the paratha from the sides to make sure the filling reaches to the sides and is distributed evenly.
Heat a griddle.
Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the base of the paratha.
Flip the paratha and apply ghee on it.
Flip again and apply ghee on other side as well.
Press the paratha using a ladle and fry until it is nice browned from both sides.
Serve hot with butter, pickle and curd.

Recipe Notes
The consistency of the dough and filling should be almost same.

The amount of filling for the paratha should be almost equal to the amount of dough.
Potatoes must be mashed nicely.