Ingredients:
For the chapathi dough :
Wheat flour - 1 cup
Oil - 1 tblsp
Milk - 1 tbsp
Salt - as required
Water - as required
For the Aloo filling :
Potatoes - 2 large
Coriander leaves -2 tblsp
Turmeric powder - a generus pinch
Jeera - 1.5 tsp
Green chillies -2 (or) Red chilli powder - 1 tsp
Salt - as required
Method:
1. First mix all the above under 'for the chapathi dough' and knead
it to a soft non-sticky dough as how we make for chapathis. Keep
aside for 30mins.
2. Pressure cook the potatoes until soft and mash it well without any
lumps. Mix all the ingredients under for 'aloo filling' together and
make small lemon sized balls and make it ready.
3. Now divide the chapathi dough into equal parts and roll into
smooth balls bigger than the aloo balls. Flour the surface and roll
the chappathi dough slightly thicker.
4. Then place the aloo ball in the center and gather the dough from
all sides sealing it finely.
5. Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out - I tell you it comes by practice
6. Heat a dosa tawa , transfer the aloo parathas, drizzle little oil and cook on both sides. Enjoy your aloo parathas, I served them with pickle raita.
