Simple Aloo Paratha

• For the stuffing
• 3 medium sized potatoes, boiled and peeled
• one small onion, chopped into small pieces
• 1 teaspoon garam masala
• salt, per taste
• 1 green chili, finely chopped (now the number of chillies really depends on how hot the chilli is)
• 1 small piece ginger, chopped finely or grated
• oil, for cooking the paratha and onions
• For the dough
• 1 cup wheat flour (roti flour)
• oil
• warm water

1. Use a ricer to mash the boiled potatoes. A ricer is best since it ensures no lumps. However, you could use a fork or a masher or your hands.
2. To the boiled potato mash add garam masala, salt, chopped green chilli and ginger.
3. In a pan, heat about 2 tablespoons of oil, add the chopped onions and cook until translucent.
4. Add this to the potato mixture. Note: you could do this the other way around: so you could add the potato mixture to the cooked onions since it doesn't make a difference.
5. Leave this aside and prepare the dough by first combining the flour and adding 1-2 teaspoons of oil. Mix together and then add enough warm water to form a soft dough.
6. Take lemon sized balls of dough (little bit larger than for roti) and roll it out into a circle. In the centre of the circle add a large spoonful of the mixture.
7. Now this is the slightly tricky bit. Close the circle like you would for a kachori (like a bag removing excess dough). I'm sorry this step is just a little difficult to explain :(.
8. Cook on both sides applying oil around the sides and on top, on a tawa until brown.
9. Can be served with yoghurt or any pickle.

stuffing, potatoes, onion, garam masala, salt, green chili, ginger, oil, dough, flour, oil, water

Taken from www.food.com/recipe/simple-aloo-paratha-390851 (may not work)