Aloo Paratha recipes
Aloo Paratha is extremely popular north Indian dish. This delicious and feeling dish needs lot of practice and I have seen people avoid to making this dish. But I have given two easy ways to roll paratha which are very useful for beginners. It goes very well with yogurt, pickle or chutney. This is one of my favorite dish! 

1 Cup All Purpose Flour
2 Green Chillies
2 Cloves of Garlic

Oil 4 tsp
1 inch piece of Ginger
Salt to taste
2 tsp Lime Juice
Coriander Leaves
Cumin Seeds 1 tsp
Ajawain or Carom Seeds 1/2 tsp
2 Potatoes boiled and mashed

Make a Dough - First crush cumin seeds and ajwain together in blender. Heat 1 tsp oil in a pan. Take all purpose flour add crushed cumin and ajwain,salt and mix it well. Then add hot oil. Mix it well. Then add water and knead the dough. Dough should be soft. Keep dough covered for 3o mts.
Filling - Crush Ginger, Garlic and Green Chillies together in a blender. Heat oil add crushed paste and fry till its raw smell goes away. Add turmeric powder. Then add mashed potatoes and mix it well. Then add lime juice and salt to taste and mix it well.
Rolling of Paratha - Take a big ball of dough, dip it in flour and coat it with flour. Roll out to form a disc size using a rolling pin. Then scoop some of the stuffing mash onto the top of it. Gather together the edges of the rolled-out atta into the middle - completely covering the mashed mixture - and seal it together with the tips of your fingers - being careful - without tearing or breaking. Then use the rolling pin to thin-out the stuffing - this has to be done very gently and carefully. Use the flour to sprinkle onto the surface and onto the paratha to ensure that the dough doesn't stick to the surface or rolling pin. Make sure that stuffing doesn't jump out!

Then put the paratha onto a hot pan. Sprinkle a few splashes of oil on paratha.Turn the paratha over 3 or 4 times to ensure that the dough cooks without burning the paratha.
Paratha is ready!

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