Aloo stuffed Paratha.

After eating this in restaurants, I pestered my mother to make it. She refused so I made it. Luckily it was good, a little spicy to suit my taste. Here I have the measurements for 4 parathas.

Ingredients:
2 medium sixed potatoes cooked and mashed.
¼ tsp of red chilli powder. (optional)
¼ tsp of turmeric. (optional)
Salt as needed.
1 tsp of chopped coriander leaves.
1 cup wheat flour.
2 tsp of maida.
3 tsp of curd.
1 tsp of ghee or melted butter.
Luke warm water.

Preparation:
1. Mix the mashed potatoes, salt, chilli powder, turmeric and coriander leaves. (Add a pinch of asafetida if its ok , actually adding is good)
2. Make the dough with wheat flour, maida, ghee, curd with luke warm water and keep it covered in a wet cloth for at least 20 minutes. This will make it soft and partially cook it. So that we need not worry about it not being cooked properly.
3. Now make a ball of the dough and flatten it with hand to make a small saucer.
4. Keep a gooseberry size of the stuffing inside the saucer, close the edges make a closed ball again.
5. Gently roll them, dusting with dry flour as needed so that the wheat flour will be on the outside and the stuffing won’t come out. This will come properly if you do twice or thrice. If not make two thin chapathis, place the stuffing in between, spread evenly and close the egdes. Slightly roll the rolling pin over it.
6. Now cook the parathas with little ghee in medium flame till brown spots appear on both sides. In some places bubbles will be formed. Cook both sides.
7. When done, serve hot with any side dish you prefer and raita.