Aloo Parathas are a common sight on most indian tables for breakfast. This whole wheat dough is rolled and stuffed with many stuffings, potatoes being the most common. It is then served with a variation of chutneys,  raitas and pickles.
In my home we eat it for lunch or dinner and i make it OIL FREE.
I am going to give you the normal recipe and if you are watching your calories just omit the oil.
It can be also made with white flour but the AUTHENTIC ALOO PARATHA is made with whole wheat flour
INGREDIENTS FOR THE DOUGH:
2 cups of wheat flour
salt and pepper to taste
3 tablespoons of oil
hot water for kneading the dough
METHOD:
mix the flour with the salt, pepper and oil and make a dough with the hot water. Knead it well. The more you knead the softer the parathas turn out. Keep it covered while you prepare the filling
INGREDIENTS FOR POTATO FILLING:
2 cups of boiled and mashed potatoes
1/2 teaspoon of each NITU DIDIS turmeric powder, cumin powder,coriander powder, chilli flakes
Juice of half a lime
salt and pepper to taste
1/4 cup of coriander leaves and mint leaves chopped fine
green chillies as desired chopped fine
1/4 cup of finely chopped onions
METHOD:
mix the potatoes with all the ingredients above.
NOW FOR THE PARATHAS:
take the dough and make it into small balls. With the help of some dry flour flatten it with your hand and roll it into a small round with the rolling pin. Spread some potato filling on one dough round and cover it with the other and seal the edges well. Roll it out again a bit gently to flatten and even it well. Heat a iron non stick gridle and cook the paratha on both sides till done. YOU CAN ADD GHEE OR BUTTER….. i did not!!!
SERVE THEM HOT WITH AN ASSORTMENT OF CHUTNEYS OR RAITA
In the pic i made a “RAITA” of yogurt with chopped onions, tomatoes, coriander and mint leaves, green chillies
IT MAKES EXCELLENT PICNIC FOOD …
TIP : these can be half baked and frozen perfectly…defrosted and then recooked on the gridle, with the dollp of butter-