Aloo paratha are a really tasty breakfast and very filling.
You will need:
3-4 Medium aloo(potatoes), boil, then remove the skin and mash very well
1-2 small piyaz(onions), finely diced
6-8 stems fresh dhania(coriander/cilantro), finely chopped
6 hari mirch(green chilies, the very small skinny ones are best), finely chopped
1 TBSP lal mirch powder(red chili powder), or less to taste
salt to taste
one batch of dough(see post on bread here)
Step 1-Mix all ingredients except your dough in a large bowl, You want the mix to be as lump free as possible so the aloo should be mashed well, and all other ingredients chopped as finely as possible.
Step 2-Take a ball of dough the size you would use for roti, and divide it into two. Roll out the first half in the same way you make roti, but make a circle only 4-5 inches wide. Put it to one side on a plate and repeat for the second ball.
Step 3-Take 3-4 tablespoons of the aloo mixture and put it on top of one round of dough. Spread it around to about 1/2 to 3/4 of an inch to the edge, making sure that it is pretty flat. Place the second round on top of the first and press it a little with your hand to make sure there are no air bubbles. Press a little harder around the edges to help seal in the filling.
Step 4-Take your bailen(rolling pin) and roll the paratha a bit more, until it is about 8-9 inches across. You can dust it with a bit of extra flour to keep it from sticking if you need to.
Step 5- Very carefully pick up your paratha and flip it on to your tawa(cast iron skillet). Let it cook for a minute or so until it starts to darken.
Step 6-Carefuly flip the paratha, and place one spoon of oil or ghee on the top. Use the spoon to spread it out so that it is evenly oiled. Flip and do the same to the second side.
Step 7-When the whole paratha has lost the doughy look, and is nicely browned, place it inside your rumal(bread cloth) to keep it warm while you cook the rest.
You can eat aloo paratha plain, and it is also very tasty with a mixed achaar.