Aloo Paratha - Version 2

My mother used to make what she called Batate Parota. She made a simple stuffing with boiled mashed potatoes like we GSBs make for Batate Ambado, fill that into chapathi batter and roll out tasty parathas that she used to feed us with coconut green chutney.

Here is the simple version of Aloo Parathas with a slight South Indian touch for the readers. I am sure, this will be a superhit.

Ingredients:
Whole Wheat Flour - 2 Cups
Salt  - To taste
Water - QS
Potatoes - 4 boiled, peeled and mashed
Green chillies - 3 chopped
Mustard seeds - 1/2 tsp
Oil - 1 Tsp
Curry leaves - 4-6  chopped
Coriander leaves - A handful chopped
Lemon - 1/2
Asafotoeda - A pinch
Ghee or oil  - For roasting

Method:
Mix wheat flour with salt to taste and sufficient water and knead a stiff firm dough. Cover and keep aside for 30mins.
Heat oil in a pan. add mustard seeds. Allow them to splutter. Add chopped curry leaves and chopped green chillies.
Finally add asafotoeda mixed with little water.
Mix this seasoning with the mashed potatoes, salt to taste and chopped coriander leaves. Squeeze lemon and mix well.
Make slightly bigger than lemon sized balls with the paratha dough.
Roll out a thick poori. Place lemon sized ball of the potato stuffing in the centre and wrap the poori around the stuffing to make a firm ball,
Dust the rolling board and roll out parathas, taking care not to break them.
Heat chapathi tawa and roast the parathas with oil or ghee drizzled on both the sides.
Serve with any chutney or pickle of your choice.

Also see: Aloo Paratha - Version1