Potato Paratha (Aloo Paratha)

Ingredients

• 3 medium potatoes, boiled and peeled
• 
• 1 tsp urad dal (split black gram)
• 1/2 tsp mustard seeds
  
• 1 1/2 tsp
• Turmeric powder, a pinch
  
• Salt to taste
• 4-5 curry leaves, chopped
• 3 tsp vegetable oil

For Paratha

• 2 1/4 cups wheat flour (chapati flour)
• Salt to taste
• 1 tsp vegetable oil
  

Preparation

1. For the potato curry, heat oil in a pan.
   
   
2. Add the urad dal and fry until they start to turn golden brown. Add the mustard seeds and fry until they start to pop; then add the curry leaves and red chilli powder, turmeric powder and salt. Mix well and cover and cook for about 2 minutes.
   
   
3. Remove the lid and saute on medium-high heat until all the moisture has evaporated. Remove on a plate and let cool.
   
   
4. For the paratha dough, in a mixing bowl, mix the flour and salt, and add enough water to make a soft and smooth dough. Knead well and apply some oil. Cover the dough and set aside for 5-10 minutes.
   
   
5. Heat a tava or a flat nonstick or iron griddle on medium high. Apply some oil and wipe it off with a paper towel.
   
   
6. While the tava is heating, make 1-inch sized balls of the dough and lightly grease them with a little oil. Keep some wheat flour handy for rolling. Take a ball, and roll it with a rolling pin on a lightly floured surface into a round shape about 2.5 inches in diameter. Take another ball of dough and roll it out the same way. On one of these, place 2 tsp of the potato curry, spreading it evenly but leaving out the edges. Brush the edges with a little water, and place the other rolled-out roti on top. Press the edges to seal so that the curry doesn't spill out. Roll gently until you have a paratha about 5 inches in diameter (or as thin as you can), sprinkling a little flour as needed.
   
   
7. Sprinkle some water on the tava to see if it's ready. It's ready if the water evaporates right away. Place the paratha and flip it over when you see it firming up. Cook on both sides until you see brown spots. Brush a little oil on both sides and cook until nicely browned. Repeat with the remaining dough.
   
   
8. Serve the potato paratha plain or with lemon dal, and plain or methi yogurt, and pickles such as mango pickle, chilli pickle or lime pickle.
   
   

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