Alloo Ka Paratha (allu Parata)

Allu Paratha  is very very  tasty and satisfying to the tummy. Aloo parathas taste best when served immediately from the 'tava'. it z my fav. dish from my mom's kitchen. If you hav not tasted....try this @ home..u'll definitely love this paratha....Here is the recipe:

Ingredients:

2-3 cups of  wheat flour

Water

Ghee/ oil

1-2 tsp Butter

For stuffing

 2 boiled Potatoes peeled & grated

1 small finely chopped Onion  

Coriander leaves finely chopped

1 or 2 green Chilies (finely chopped)

Salt

Garam masala as per taste

½ tsp lemon juice

1tsp cumin seeds

Heat 2 tbs oil in a kadai. Add cumin seeds and allow them to sizzle. Put all the above ingredients one by one.

stir for 2-3 min. your stuffing is ready. let it cool in room tempreture for 15-20 min.

Method :

1.Make a smooth dough with the flour and water and make small balls of it. After you have flattened the round balls between, press flat a little more with your fingers, to make rounds.

2.Pinch the edges to about one-third way towards the center, so that the edges are thinner than the center, and form a sort of a cup.

3.place 1 tbsp of stuffing  in the center of the cup.

4.Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal.

5.Roll out to smoothen and then dip in dry flour to coat well before rolling again.

6.On a surface dusted with dry flour, roll out the paratha as thinly as you can without tearing it.

7.Heat the griddle. Place one paratha on the griddle. When the edges start lifting, make a trail of ghee along the outer edge of the paratha, so that some ghee trickles under it. Then smear some ghee on the surface.

9.When underside is a golden brown, increase heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown. apply butter in both sides to make the parathas more smooth.Serve hot with curd.