Lifeline

Ingredients

Potato stuffing 

• 3.6 kg medium potatoes
• 8 green chilies
• 2 teaspoons of red chilli/cayenne pepper/paprika powder
• 2 teaspoons of garam masala
• 5 teaspoons of sumac
• Salt
• Ghee for roasting

Dough

• 1.37 kg whole wheat flour
• 3 teaspoons of salt
• 6 tablespoons of ghee
• 450 ml water

Recipe

Potato stuffing

• Boil the potatoes and peel them

• Chop and mash the potatoes

• Add chili powder, the chopped green chillies, garam masala, sumac and salt

• Mix well and add extra spices to taste

Kneading dough

• Put the flour in a bowl

• Make a well in the center. Add salt, oil and about half of the water.

• Bring the mixture together and knead into a smooth, soft dough.

• Cover and keep the dough aside for 20 to 30 minutes

Stuffing and rolling

• Per paratha, roll 2 small balls of dough until they have a diameter of about 10 cm

• Add the stuffing on the center of one of rolled dough, and keep about 2 cm of empty space from the sides.

• Gently place the second circle on top

• Press and seal the edges with your fingertips

• Dust some flour on the stuffed paratha and roll into a round of about 18 cm in diameter

• Don’t place the paratha’s on top of each other!!

Roasting

• Place the paratha in a hot pan

• when the base is partly cooked, flip it using a spatula

• Spread ghee on the partly cooked side

• Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha

• Spread some ghee on this side too. A well made and well roasted aloo paratha will puff up

• Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.