Aloo Paratha with purple baby potatoes

Aloo Parathas are our favorite kind of stuffed parathas. I make parathas often for dinner with different kinds of stuffings. I tried these aloo parathas with baby purple potatoes. They were equally delicious as the normal aloo parathas. The potatoes quick really quick and I made these real quick. I mildly spiced the filling and they tasted great all by themselves. We had them with some yogurt, dal and pickle.

Ingredients (Makes 6 parathas)
Atta/ Whole wheat flour - 2 cups
Salt to taste
Water to knead the dough

For the filling:
Baby purple potatoes - 6
Red chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Fresh coriander leaves/Cilantro - 2 tablespoons finely chopped
Salt to taste

Directions

Knead the dough with enough salt and water. The dough should be soft and pliable. Leave it aside for atleast 30 minutes.

Boil the potatoes until they turn real soft. Since I used the quick cooking baby potatoes, they got ready in less than ten minutes. Peel the potatoes and mash them well. Add the red chilli powder, garam masala, salt and the freshly chopped coriander leaves to the potato and mix well.

Make small lemon sized balls of the dough. Flatten it into a small circular disc using a rolling pin. It should be rolled out such that the ends are thinner than the center, so that the filling does not ooze out. Take a tablespoon of the potato mixture and place it in the middle of the rolled out dough. Grab the four sides of the dough and seal them well in the center to cover the filling. Dip the dough in some dry flour and roll it out carefully using a rolling pin taking care that the filling doesn't come out.

For step by step pictures of how to make the paratha check here

Heat a tawa/saucepan. Place the rolled out paratha on the tawa and drizzle some oil/ghee. Cook on both sides until you get golden brown spots. Add a dollop of ghee if you like :)

Serve warm with yogurt and pickle/ketchup.