Aloo Paratha / Potato Stuffed Flatbread

Ingredients

• 3 cups Whole Wheat Flour / Chapathi Aata
• 1 1/2 cups Hot Water
• 2 tablespoons Cooking Oil
• 2 count Potato ((large size))
• 3 count Green Chillies ((medium size))
• a handful Fresh Coriander Leaves
• a handful Fresh Mint Leaves
• 1 inch piece Ginger
• 1/2 teaspoon Jeera Powder / Ground Cumin
• 1/2 teaspoon Garam Masala Powder
• as per taste Salt
• 1 tablespoon Lemon Juice ((optional))

Instructions

1. 1

   --- STOVE TOP METHOD TO BOIL POTATOES: ---

2. 2

   Into a sauce pan, add 4 cups of water, drop the potatoes, place the lid on, put the vessel on stove top under high flame for 15-20 mins. Switch the flame OFF, strain the hot water, run cold water over them and peel the skin off.

3. 3

   --- INSTANT POT METHOD TO BOIL POTATOES: ---

4. 4

   Pour 2 cups of water into the inner pot. Place all the washed potatoes into a steel vessel and put the vessel on the steel stand that fits in the Instant pot vessel.Close the IP lid & valve. Set to PRESSURE COOK mode, for 5 mins under HIGH PRESSURE.Later, Release the pressure naturally (NPR). This takes 10 more mins approximately. Put the boiled potatoes in cold water, peel the skin.

5. 5

   --- TO MAKE THE GREEN PASTE: ---

6. 6

   Without adding any water, in a blender jar / mixie jar, grind all these into fine paste>> fresh mint leaves, fresh coriander leaves, ginger pieces, green chillies, garam masala, jeera powder/ground cumin, little salt.

7. 7

   --- TO MAKE THE DOUGH: ---

8. 8

   Into the food processor, add the whole wheat flour / chapathi aata, salt, turmeric powder and 2 tablespoons of oil.

9. 9

   --- TO PREPARE THE STUFFING & ROLLS: ---

10. 10

    Mash the potatoes perfectly without any lumps. Take them into a bowl, add the green paste,salt, lemon juice. Mix up everything well. Divide the stuffing into small balls as shown. Divide the dough into equal parts, make into small balls.

11. 11

    --- TO ROLL THE PARATHA: ---

12. 12

    Take each of the dough ball, using your fingers spread it into palm size flat circle, place the stuffing ball inside. Gently using your fingers, close from all sides. Repeat the same for all the dough balls. See pics.

13. 13

    Using a rolling pin, roll each one, very gently, across a flat surface, into a round shaped roti / tortilla. Apply dry flour in between, when its sticky.

14. 14

    --- TO FRY THE PARATHA ON TAWA / PAN: ---

15. 15

    Put a griddle on stove top under high flame. When its hot, gently transfer this flatbread / paratha onto it.

16. 16

    Spread tablespoon of oil / butter throughout. Let it cook on both sides, until you get brown spots here and there. Then, transfer each into a serving dish. Repeat the same for other flattened dough. Done!!