Preparation time: 10 min
Cooking time: 30 min
Serves: 8 no

Ingredients: (measuring cup used = 240ml)

1. 2 big potatoes
2. Chapathi dough for 8 - 10 big chapathis
3. Big pinch of turmeric powder
4. 1/2 tsp mustard seeds
5. 1/2 tsp jeera or cumin seeds
6. A pinch of asafoetida
7. 1 tsp finely chopped ginger+garlic (or ginger-garlic paste)
8. 1 tsp finely chopped green chili
9. 2 tsp chopped curry leaves
10. 2 tbsp chopped coriander leaves
11. 2 tbsp chopped methi leaves (optional)
12. 2 tsp cooking oil
13. Salt as per your taste

Instructions for making aloo paratha or aloo parota:

1. Make a smooth and soft dough (chapathi dough) using wheet flour, cover it and keep it aside. Wash the potatoes and cook them with little salt and turmeric powder. Please note that the potatoes should be cooked well.
2. Keep all the ingredients ready to prepare masala used for stuffing. Once the potatoes are cooked peel them and mash them well using hand or a potato masher.
3. Lets prepare stuffing for aloo paratha or parota. Switch on the stove and keep it at medium flame. Heat 2 tsp of oil in a frying pan and add in mustard seeds. Once the mustard splutters, add in cumin seeds and immediately add in chopped green chili, ginger and garlic. Please note garlic is optional. Fry for few seconds.
4. Add in a pinch of turmeric and a pinch of asafoetida. You can skip asafoetida if you have added garlic in previous step. Also add in chopped curry leaves, coriander leaves and methi leaves. Fry for few seconds and switch off the stove.
5. Now add in mashed potato and salt to the same frying pan and mix well.
6. Now let us proceed with making of paratha or parota. Apply wheat flour on your fingers, take a big lemon sized dough and bring it to a bowl shape using both hands fingers. Place a small lemon sized stuffing.
7. Carefully bring the sides together and stuff the masala inside. Make sure that the outer cover is of even thickness throughout. press it gently to flatten it.
8. Dust enough wheat flour on flattened and stuffed dough and roll out carefully to make a aloo paratha or parota.
9. Heat a griddle or pan. Once it reaches medium heat, place the rolled paratha over the pan and cook on both sides. I don't use oil while cooking the paratha, instead I smear some ghee after cooking the paratha. This way parathas will turn aromatic and very soft. Serve it hot with curd, pickle or any curry or your choice.

Notes:

1. Chapathi dough should be soft to prepare soft parathas.
2. Make sure that the softness of dough and softness of stuffing are same, for better stuffing and rolling.
3. No spice powders are used here but however you can add little garam masala and coriander powder if you like it that way.
4. I have used finely chopped green chili and which you can replace it with red chili powder.
5. Make sure the stuffing is proper to prepare perfect parathas.
6. Be gentle while rolling the parathas.
7. Apply ghee after cooking the parathas, to keep them soft for long time.

Dear reader, We have a brief Kannada description of this recipe. Click here to read this recipe in Kannada.