Aloo Ka Paratha

I love punjabi cuisine... they are just rich flavours with lots of ghee and butter... Health concious guys stay away! Because you will be shocked to see the calories punjabi foods have... but I bet you will love it tremendously... its just another lip smacking cuisine of our country... Punjabi people love milk and milk products all their recipe will either have yoghurt, ghee, butter, paneer etc etc... Here I have bought for you another punjabi recipe infact a breakfast which is heavy and fulfilling its aloo paratha or Potato paratha. Have it with achar and yoghurt.

 Ingredients:
For aloo stuffing

1. Potatoes  --  3 large boiled, peeled and smashed
2. Onions chopped finely  --  1/2
3. Green chillies finely chopped  --  3
4. Turmeric Powder  --  1/2 tsp
5. Cumin seeds  --  1 tsp
6. Coriander leaves  --  1/2 cup
7. Kasuri Methi  --  1 tsp
8. Ghee/ Butter  --  to grease the paratha
9. Refined Oil  --  1 tablespoon
10. Punjabi Achar  --  1 tsp
11. Salt to taste. 

For paratha:

1. Wheat flour  -- 3 cups
2. Salt to taste
3. Water for kneading the dough
4. Refined oil if requied say 1 or 2 tsp.

Just knead the dough as you do for chapatis using the above ingredients and keep it aside.

Method:

• First heat the oil in a kadai crackle cumin seeds and saute onions and green chillies.
• When they are slight brown add the turmeric and saute well.
• Add this tempering to the smashed potato and mix well.
• Add salt to taste, add the coriander leaves, kasuri methi, achar, and nicely mix everything together.
• Divide the wheat dough into cricket ball size and stuff with a small portion of the stuffing.
• Seal it and make chapatis of the stuffed dough using a rolling pin by sprinkling flour to the chapatis.
• OR you can make two chapatis and place the filling in one of them and cover it with other chapati and then seal the corner.
• Bake the chapatis in oven or do it as we do traditionally in tawas add ghee or butter on top of it and along its sides and serve hot with melting butter on top of it....