Simple Aloo Paratha

Directions

1. 1
   Use a ricer to mash the boiled potatoes. A ricer is best since it ensures no lumps. However, you could use a fork or a masher or your hands.
2. 2
   To the boiled potato mash add garam masala, salt, chopped green chilli and ginger.
3. 3
   In a pan, heat about 2 tablespoons of oil, add the chopped onions and cook until translucent.
4. 4
   Add this to the potato mixture. Note: you could do this the other way around: so you could add the potato mixture to the cooked onions since it doesn't make a difference.
5. 5
   Leave this aside and prepare the dough by first combining the flour and adding 1-2 teaspoons of oil. Mix together and then add enough warm water to form a soft dough.
6. 6
   Take lemon sized balls of dough (little bit larger than for roti) and roll it out into a circle. In the centre of the circle add a large spoonful of the mixture.
7. 7
   Now this is the slightly tricky bit. Close the circle like you would for a kachori (like a bag removing excess dough). I'm sorry this step is just a little difficult to explain :(.
8. 8
   Cook on both sides applying oil around the sides and on top, on a tawa until brown.
9. 9
   Can be served with yoghurt or any pickle.