Aloo ka Paratha - Potato Paratha

For the Paratha dough:

2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Mix all ingredients except water. Add a little at a time and form a soft pliable dough. Keep for 30 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist. One paratha requires a pingpong ball sized lump of dough. For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour now and then.

Main Ingedients

* 2 large potatoes boiled and peeled
* 4-5 green chillies finely chopped
* 1/2 tsp. ginger grated
* 4-5 garlic flakes crushed
* 1 tbsp. coriander leaves chopped fine
* 1/2 tsp. turmeric powder
* salt to taste
* 1 tbsp. oil
* oil for shallow fry

Mash the potatoes. Heat 1 tbsp. oil in a heavy pan. Add ginger, chilli, garlic, stir. Add coriander, potatoes and other ingredients. Mix well. Roll a thick roti about 4" diameter. Place a tbsp. of filling at centre. Brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently.

Dust with dry flour, proceed to roll to 6" diameter. Heat a heavy griddle(tava), place paratha on it. Allow one side to cook have brown golden patches. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done. Serve hot with tomato ketchup, chutneys or pickle or just plain fresh curds.