Aloo Pyaz Paratha

1. Potatoes (boiled, peeled and mashed) – 4 medium size
2. Onion (finely chopped) – 1 medium size
3. Green chillies (chopped) – 2-3
4. Corriander leaves (chopped) – 1.5 tbsp
5. Ginger (grated) – 1 tsp
6. Garlic (grated/paste) – 2 tsp
7. Salt to taste 

For the covering:

1. Atta – 1 3/4 cup
2. Maida – 1 cup
3. Salt to taste
4. Oil – 1 tbsp
5. Water – 1 1/4 cup

1. Maida for dusting 
2. Oil or ghee for frying

• Take a mixing bowl and pour water in it. Dissolve salt. Add atta and maida. Add oil while kneading. Knead the dough and keep it aside. (Dough should be softer than the dough of chapatis)
• Take another mixing bowl and mix all the ingredients given for stuffing. Divide it into 6 – 7 balls of equal size and keep aside
• Divide the dough into 6 -7  balls of equal size.
• Roll the dough balls into approx. 5” circle, one by one. (Centre should be thicker and edges slightly thinner)
• Place the stuffing ball at the centre and wrap it by pulling the edges at the centre. (Stuffing ball should be slightly larger or of equal size as the dough ball)
• Roll the stuffed balls into approx. 9” circle, one by one. (Use maida for dusting, so that it doesn’t stick. Don’t stack them one on top of the other as they will stick. If at all you stack, use butter paper in between the parathas)
• Heat a frying pan and grease it.
• Fry paratha on both the sides.
• Repeat for remaining balls.
• Place butter on top and serve hot with yoghurt/ pickle/ raita/ mint chutney etc.