Aloo Paratha
INGREDIENTS:
Potato (big) 4 nos.
Flour 350 gm. (12 oz.)
Red chili powder ½ tsp.
Pepper ½ tsp.
Garam Masala powder ½ tsp.
Cumin powder ½ tsp.
Coriander powder 1 tsp.
Sugar ½ tsp.
Juice of lemon ½ tsp.
Onion paste 4 tsp.
Ginger paste 1 tsp.
Salt to taste
Ghee/ Butter/ Cooking oil 9 tsp.
PROCEDURE:
Boil potato, and peel off the jacket. Mash the potato along with all the spices, sugar, and juice of the lemon. Divide into 6 portions.
Mix 3 tsp. of ghee (or butter), salt, and water with the flour. Knead well to make tight dough. Divide into 6 portions. Flatten each portion. In each portion of the dough, place 1 portion of the mashed potato mix. Wrap the dough around the potato mix to encapsulate from all sides.
Smear flour all over the stuffed dough by dipping it once in four. Flatten the dough with a roller to give it a circular shape. Take care that the stuffing does not break out during flattening.
Heat a pan in medium flame. Pour 1 tsp. of ghee (or butter) and deep-fry the flattened stuffed dough in it.
Repeat process for all the portions of dough and potato mix. Serve with tomato ketchup.