Aloo paratha

Aloo paratha is a breakfast option for many people. Especially for my friends from north of India. My fondest memory of aloo paratha is of the days when a friend of mine from Punjab, invited gang of girls for combined studies during our final exams. Her dad was based in army camp and had small tenament for his family in an open space on the outskirts of mumbai. One would think it to be a prefect location isolated from real world , no phone, no TV, no options to roam around.
unfortunately we also had the kitchen right outside our tent. There was a guy making or baking parathas on huge tandoor round the clock. Someone else was crushing pudina chutney on big mortar with stone.
I think we gorged like elephants during those 3 days. Needless to say that I remembered only parathas and its recipe even after so many years.


This version of paratha though is not what I was talking about( ehh!!!) but it is how my MIL taught me to make.

Ingredients (for 8-10)
4 large Potatoes boiled and peeled
2 medium onions finely chopped
2 tspn red chilli powder
1/2 tspn turmeric powder
2 tspn Coriander Cumin powder
1 tspn garam masala
1 tspn Dry mango powder/ 1 lemon juice
salt to taste
3 cups of Wheat flour
Oil to  cook
Method
1) Knead a soft dough using the wheat flour and water like we do for chapatis. Add some oil while kneading
2) In a pan, heat some oil, saute the chopped onions.
3) Mash the boiled potatoes.
4) Add the mash to the pan with onions and also add all the masalas and salt.
5) Using the masher, mix well.
6) Let it cool down
7) Roll small balls of the dough flat.
8) Stuff the potato mash (size of large lemon) and cover the dough from all sides.
9) Using little flour roll out the parathas. The edges should be thinner than the centre.
10) On hot griddle, first cook one side of the paratha.
11) Flip over , brush some oil and let it cook on both sides now till it is crispy and slightly spotted.
12) Serve hot if possible