Aloo Paratha (from Leftover Potatoes)

Ingredients

• Leftover boiled potatoes: 2 medium (or 1 bowl dry aloo sabzi)
• Whole wheat flour (atta): 1.5 cups
• Onion: 1 small, finely chopped
• Green chilli: 1-2, finely chopped
• Fresh coriander: 2 tbsp
• Salt: 1/2 tsp
• Red chilli powder: 1/2 tsp
• Anardana or amchur: 1/2 tsp (optional)
• Ghee or oil: 2 tbsp

Method

1. 1
   Step 1

   Knead the flour with a little salt into a soft dough and rest, covered, for 10 minutes.

2. 2
   Step 2

   Mash the potatoes completely smooth, then mix in the onion, green chilli, coriander, salt, red chilli and anardana.

3. 3
   Step 3

   Make 4 dough balls and 4 equal potato balls.

4. 4
   Step 4

   Roll each dough ball to palm size, place a potato ball in the middle and seal the edges.

5. 5
   Step 5

   Dust with flour and gently roll out round. Don't press hard or the filling will burst out.

6. 6
   Step 6

   Cook on a hot tawa on both sides, then add ghee and cook until golden. Serve with yogurt, butter or pickle.

Storage

Cooked parathas keep 1 day in foil; uncooked ones freeze for 2 weeks.