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For aloo stuffing, begin by boiling or steaming aloo (potatoes). This can be done in a pressure cooker or pan.
Peel, chop and mash the warm potatoes with a masher.
The potatoes should be mashed well with no chunks, lumps or bits.
Add chopped green chilies, garam masala powder, red chili powder, dried mango powder and salt.
Mix the spice powders and green chilies into the mashed potatoes.
For the dough, add whole wheat flour in another bowl. Make a well in the center, add salt, oil or ghee and water.
Knead for 8 to 10 minutes to get a smooth, soft dough. Cover and let it rest for 20 to 30 minutes.
To make aloo paratha, pinch a small ball from the dough. Flatten it and dust with some whole wheat flour.
With a rolling pin, roll to a circle about 5 to 5.5 inches diameter.
Place aloo stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.
Take the edge and start pleating, joining the pleats in the center.
After joining all the pleats together and pinching to secure, it should look like a Chinese dumpling.
Press the joined top portion slightly downward to flatten it a bit. To know another method of rolling, swipe up!
Sprinkle some flour and roll the aloo paratha to about the same size as that of a chapati or roti.
Place the rolled aloo paratha on a hot tawa or skillet/griddle.
When the base is partly cooked, flip the paratha using a spatula. You will see some air pockets on this side.
Spread some ghee or oil on the partly cooked part.
Flip again and you will see golden blisters on this side too.
Spread some ghee or oil again on the side facing you.
Flip again once or twice till both sides are crisp with brown spots and cooked well. Press the edges so that they are fried as well.
Serve aloo paratha hot with butter, pickle or curd. For more recipes, visit vegrecipesofindia.com
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