· Paratha Dough:
· 2 cups whole wheat flour
· ½ tsp salt
· 1 - 1½ cups of water
· Potato Filling:
· 1 medium sized potato
· 1 medium onion, finely chopped
· 1 green chili, finely minced
· ¼ tsp turmeric
· ¼ tsp ground cumin
· Salt, to taste
· For Frying:
· ¼ cup AAC coconut oil
To prepare the dough:
Combine flours and salt (to taste) in a bowl. Add some water (½ cup at a time) & stop as the dough becomes thicker. Make sure it is soft and flexible, & not sticky at all. (You may have to add a little more water or flour to achieve the right consistency.)
With your clean hands, take some dough & the prepared dough, and turn it into a small ball with both of your palms.
To prepare the filling:
Cook the potatoes in a pot with water & salt and boil it for about 10 to 20 minutes. Then, let it cool for a few minutes. In a mixing bowl, mash the cooked potatoes, then add the chopped onion, chili, turmeric & cumin. Add seasonings, if needed with salt.
After the whole preparation, shape the potato mixture into small balls.
Preparation of Aloo Paratha:
You can divide the dough into 12 equally sized balls (Since we have taken the quantity of the dough for 12 servings) & roll each into a ball. Place the ball on the palm of your hand, and brush lightly with a few drops of AAC coconut oil. Place a ball of filling in the center, then bring the sides of the dough together to cover the filling & put a seal to it. Gently roll the filling between the palms of your hands to shape into a ball again, and set aside. Repeat with the remaining dough and filling.
Roll each ball (Dough which has the filling inside) into thin circular shape & put it in the stove with medium heat. Now brush the top of the paratha with a little AAC coconut oil, then flip over and repeat on the other side. Repeat this process with the remaining parathas.
Serve immediately, so the hotness remains. Here is your hot delightful Aloo paratha with AAC coconut oil brushed on it. You can serve it with green chutney or even curd. Give your meal a perfect ending.