Recipe of Any-night-of-the-week Aloo/ Paneer Paratha

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The ingredients needed to make Aloo/ Paneer Paratha:

1. Get 500 grams Potatoes (5 -6) boiled and mashed or take a cupful of grated paneer
2. Take 1 tsp chilli powder
3. Get 1 tsp zeera powder
4. Get pinch turmeric powder
5. Get 1 tsp amchur powder
6. Make ready 1 tsp anardana powder (optional)
7. Get 1 tbsp Fresh coriander finely chopped
8. Make ready to taste salt
9. Prepare for finely grounded paste (2 Green chilies, ½ inch Ginger)(it's optional)
10. Take for outer layer:
11. Take 2 cups whole wheat flour
12. Get 2 tablespoons oil
13. Get 3/4 th cup water or as required
14. Take as per taste salt

Instructions to make Aloo/ Paneer Paratha:

1. For parathas the dough should be soft so knead it nicely and keep aside.
2. For making Paratha - - Take a small amount of dough ball, flatten and roll using the rolling pin using bit of flour for dusting, as we make rotis.
3. Place potato stuffing inside the flattened & rolled dough and press the filling insides and pull the dough outwards, now join and bring together the empty dough pleats properly as otherwise there will be gaps while rolling and the filling comes out.
4. Press the edges with your fingertips properly ensuring there is no gap. Roll this ball in some flour and roll into a round flat bread/ paratha of the same size as of roti/ paratha.
5. Now place this flattened and rolled paratha on the hot tava, ensure tava is hot and not cold or just warm. Parathas need to be cooked on medium - high flame as low flame won't cook them properly and they will turn hard.
6. Once you are sure it's done from one side, flip the paratha so it gets cooked/ roasted from both sides, it's time to roast it by brushing with ghee/ oil/ butter. Ensure applying ghee only when you start seeing brown spots. if ghee is applied on raw paratha it will harden.
7. Till both the sides are well cooked/ roasted properly we have to roast, it takes approx 1-2 minutes for a paratha, in between keep on pressing paratha with a spatula or flat ladle.
8. Serve hot with butter or mango pickle or lemon pickle or some fresh curd.
9. It's a full meal and a good option for tiffin's/ lunch boxes.

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