Aloo Paratha - the easy way

Boiled potato would definitely give you better, tastier parathas. But potato flakes is a good substitute considering the fact that they can be made without too much preparation.

Ingredients:

Wheat flour

Oil/ghee - up to you!

Potato flakes - 1 cup - use your discretion

Onion - 1 large

Green chillies finely chopped or chillie powder

Ginger garlic paste - 1/4 tsp

Turmeric - large pinch

Corriander leaves

Dhania powder - 1 tsp

Make a soft dough with wheat flour, oil, water and salt.

Keep aside a while

Mix the potato flakes , onion, g-g paste,turmeric, dhania, salt,corriander leaves.

Moisten with a little water. Do this with care. Too much water will make rolling out the paratha difficult, and if it is too dry the paratha may not be soft. (This dilemma is not there when you use boiled aloo. The moisture in the boiled aloo is sufficient and just right)

Take a ball of dough, flatten and roll out a small roti

Place a lump of the potato mixture

Fold roti and roll into parathas

Roast on tawa.

For tastier authentic parathas a lot of ghee has to be used. But that can never happen when I cook.

Serve with pickle, curd, mint chutney.