Aloo paratha (stuffed tortilla)

Aloo paranthe or potato stuffed tortilla is all time favorite breakfast recipe. The real way to enjoy these soft ginger, minty flavored potato stuffed tortilla is warm right off the tawa (pan) as they are cooked, topped with melting butter, side of yoghurt and pickle. Mouth watering...I am already hungry!! There are various recipes all over internet to cook aloo paranthes, this is the way traditionally my mother makes them. Hopefully you will enjoy them too! Leave comments, share them with your friends, let the joy of eating fresh healthy paranthe spread!

Ingredients:

3-4 medium/large boiled potatoes

1/2 medium onion finely chopped

Finely grated ginger

1-2 green chillies

1 tsp amchur powder (dry mango powder)- Optional

1 tsp coarse/fine coriander seeds

Cilantro leaves finely chopped

Salt to taste

For parathas:

Roti dough already kneaded 

Ghee/ clarified butter for pan frying

Recipe:

1. Knead whole wheat flour dough as per http://recipeslifetraditions.blogspot.com/2015/03/fresh-homemade-tortilla-indian-roti.html

2. For the stuffing: Mash potatoes, add finely chopped onions, chopped green chillies and cilantro (or chopped mint, if you enjoy mint), coriander powder, grated ginger, dry mango powder, salt. Mix and prepare the stuffing.

3. Roll a ping pong sized dough ball to about 4-5 inches and place the stuffing in the center.

4. Wrap the dough on the sides on the stuffing from all sides.

5. Wrap till the stuffing is completely enclosed with the dough. By holding in between your palms tighten the stuffed ball and roll the stuffed ball carefully. Use some dry flour to avoid the paratha sticking.

6. Move the paratha to preheated pan and apply ghee to cook on both sides till golden brown spots appear.

7. The paratha is ready, eat it with pickle or yoghurt! Yummy!!