Aloo Paratha

Ingredients

• *Dough (atta)
• 3/4 cups spelt flour
• 3/4 cups brown rice flour
• 1/4 tsp sea salt
• warm water to knead the dough
• * Potato (aloo) filling
• 2 medium potatoes, skin removed, boiled and mashed
• 1 green chili, chopped finely
• 2-3 tbsp fresh cilantro, chopped fine
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/8 tsp red chili powder
• 3/4 tsp sea salt
• avocado oil, to cook the paratha

Directions

1. To prepare the dough: In a medium sized bowl, mix all the ingredients, add the warm water a little at a time.
2. Continue kneading the dough until it reaches a soft and smooth consistency.
3. Cover the bowl with a towel, allow it to sit for 20 minutes.
4. To prepare the potato (aloo) filling: In a medium sized bowl, add all the filling ingredients. Mix well til combined. Do not add the avocado oil for cooking the paratha.
5. Making the paratha: Set up a workable area to make the paratha. You will need a rolling pin and surface to roll the dough.
6. Heat a flat pan (or tawa) on the stove top.
7. Make 6 equal sized balls out of the dough.
8. Take one of the balls and roll it into a circle (use a little flour so that it does not stick to the rolling pin or working surface).
9. Add 2-3 tbsp of the potato filling to the center of the circle.
10. Bring all the edges of the dough to the center and pinch them together, sealing the dough.
11. Add a little flour to the workspace and roll the ball into a circle once again.
12. Carefully transfer the paratha to the heated flat pan. Let it cook for 1-2 minutes and then flip it.
13. Apply a little avocado oil to the exposed side (about 1/8-1/4 tsp), cook for a minute and flip it (oil side is faced down now). There should be golden brown spots on them.
14. Repeat this process until all the paratha are complete.
15. Serve with chai, plain yogurt, and/or achar (a combo of sliced fruits and vegetables pickled in oil and spices)

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