Full Written Recipe for Punjabi style Aloo paratha

For aloo mixture
Ingredients:
• Ginger 1 inch
• Green chillies 2-3 nos.
• Potatoes 4-5 medium size (boiled & mashed)
• Ajwain 1/4th tsp
• Sukha dhaniya (coriander seeds) 2 tbsp (coarsely crushed)
• Powdered spices
1. Jeera powder 1 tsp
2. Lal mirch powder 1 tsp
3. Amchur powder 1 tbsp
4. Anardana powder 1 tsp
• Fresh mint leaves 1 tbsp (chopped)
• Fresh coriander leaves 1 tbsp (chopped)
• Kasuri methi 1 tsp
• Onions 1 medium size (finely chopped, optional)
Methods:
• Add ginger and green chillies in mortar and pestle and crush it coarsely, keep aside to be used in the potato mixture.
• Add boiled and mashed potatoes in a mixing bowl, further add crushed ginger and green chillies, ajwain, crushed sukha dhaniya, all the powdered spices, kasuri methi and freshly chopped mint and coriander leaves, mix well and keep until used as a filling to make paratha. Make sure the potatoes are mashed completely and there are no chunks.
• If you wish to add finely chopped onions to the mixture you can add it, but make sure to add them just before you’re about to make the paratha.

For paratha
Ingredients:
• Wheat flour 2 cups
• Salt ½ tsp
• Water as required
• Oil 1 tbsp
• Dry wheat flour for dusting
• Aloo mixture
• Ghee/oil/butter for cooking on tawa
Methods:
• In a bowl, add wheat flour and salt to taste, add water as required to make semi soft dough, make sure the atta is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it with a damp cloth and rest it for 30 minutes.
• After resting, knead the dough once again, and divide the dough in equal dough balls.
• Coat the dough balls with dry flour and flatten it with hands, use your thumb and finger to make a cup shape keeping the centre a bit thick, add wholesome of aloo mixture and press the mixture downwards gently with thumb, bring the ends together with other fingers and bring the ends together and seal them. Remove excess dough if any.
• Now, flatten the aloo mixture filled ball gently, sprinkle some dry flour and gently flatten with hands, further roll it with a rolling pin in left upwards and right downwards movement or counter clockwise direction, do not press it hard while rolling, or the filling may come out.
• You can also choose to make paratha by making two roti and applying the aloo mixture in between just like sandwich, press the edges to seal and roll it flat without applying too much pressure.
• Set a hot tawa on medium heat, put the uncooked paratha over the hot tawa and cook it briefly from one side until light golden brown, flip and cook again briefly, now apply ghee or oil or butter and cook on both the sides until it starts to fluff and the paratha turns nice golden brown in colour.
• Cook all the parathas in the same way and make as many as you wish to, you're hot, tasty, Punjabi style aloo paratha is ready, serve it with some freshly churned homemade white butter, or your favourite pickle or any dip of your choice.

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