Aloo Paratha

For Filling
Potato - 3
musturd seeds, cumin seeds,oil - 1 tsp each
redchilli pdr - 1/4 tsp
asafoetida - a pinch
salt to taste

Pressure cook the potato adding salt. mash them well. In apan add oil. Add musturd seeds, cumin seeds, red chillipdr, asafoetida. When it pops add the potato and mix well. When it cools down make small balls of the potatoes.

For Dough
Wheat flour - 3 cups
water - enought to knead
salt - 2 pinches

Mix salt to the flour. Add warm water and knead well and keep it closed . Let it sit for an hour.

To make Paratha
Ghee/oil
extra flour


Make lemon sized balls of the dough. Divide it into small balls and spread it with roller pin into 2 small circles.
Put the potato over one and close it with the other. Close the sides and make it into big circles using roller.

Use extra flour to coat on both sides so that it does not stick on the working area. Repeat this process with rest of the dough and potatoes.
Heat a tawa. Put the paratha and spread ghee or oil. Turn and do it to the other side and let it cook till light brown on both sides.
Eat it with kadi or any other gravy.