Directions

• For Dough :
  
• sieve flour in a mixing bowl, add salt and oil and knead it properly by using little water at a time.
• Cover and keep aside for 20-30 minutes.
• For Filling :
• Boil and peel potatoes, mash them properly with a potato masher. You can even Grate and then mash the potatoes.
• 
  Now add the chopped green chillies, ¼ to ½ teaspoon Punjabi garam masala powder, ¼ to ½ teaspoon Kashmiri red chilli powder, ½ to 1 teaspoon amchur (dry mango powder)
• 
  With a spoon, mix the spice powders and green chillies with the mashed potatoes very well. Check the taste and add more salt or red chilli powder or dry mango powder if required. You can also add 1 to 2 tablespoons of finely chopped coriander leaves. Another variation is to add finely chopped onions if you like. But remember to chop the onions finely or else they pop out when rolling the parathas. Keep the prepared aloo stuffing aside.
• 
  Pinch a medium ball of dough. Roll between your palms and lightly flatten it. Dust with some flour and roll it to a circle of about 5 to 5.5 inches in diameter. Place the potato stuffing in the centre, keeping about 2 to 2.5 inches of space from the sides.
• join edges to make a ball. The edges have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
• 
  Sprinkle some flour and roll to about the same size as that of a chapati or roti. In case if the filling comes out, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough. Try keeping the same thickness throughout while rolling the dough. Avoid keeping the edges thick.
• Frying Aaloo Parantha
  
• 
  On a hot tawa (skillet or griddle) place the rolled paratha. The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft. Keep the flame to medium-high or high for a thick bottomed and heavy tawa. For a medium or thin bottomed and less heavy tawa, keep the flame to medium-low to medium.280
• 
  when the base is partly cooked, flip the paratha.
• 
  Spread some ghee on the partly cooked part. You can also use oil instead of ghee.
• 
  Flip again and you will see nice golden blisters on the second side. This time the side which has been spread with ghee will be at the bottom. This side has to be cooked more than the previous side
• Spread some Ghee on the second side too.
  Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the aloo paratha. You can also press the paratha edges with a spatula or spoon so that they are fried well. Since sometimes, the paratha edges are not cooked well. Make all parathas this way
• Serve Aaloo paratha with some white butter, curd and mango pickle.