Aloo Paratha

Potato Rules! I personally do not know any person who does not succumb to the taste of potato fries or aloo paratha or aloo palak or aloo methi or aloo whatever! Aloo paratha is one of my favorite dishes and makes a wonderful item for dinner.
I don't make thick parathas and I sincerely try to keep the oil to a minimum. Lets leave that for the local restaurant chef! This is how I make it.

Ingredients:

• 4 cups wheat flour (atta)
• 3 potatoes
• 1 tsp Grated Ginger
• Some turmeric, chilly powder, corriander powder, chole masala, chaat masala
• Salt
• Corriander leaves
• oil
• Water

Directions

• Knead the atta with some salt, water to make a dough. Keep aside covered.
• Cook the potato till they are soft. Allow to cool. Then peel and mash it evenly.
• Mix in the spices to make the potato masala
• In a pan, heat some oil. Add ginger. When the ginger starts turning brown, add the potato masala and fry to remove all the raw flavor.
• Allow to cool. Once cool, cut the corriander leaves and mix them in.
• Make equal sized balls of the atta dough and the potato masala.
• Roll the atta ball into a small circular shape. Put the potato ball in the center and pull the edges together and seal them.
• Roll it slowly in all directions to spread the filling.

• Heat the tawa. Cook the paratha applying oil to each side as it cooks.

Serve with cold raitha.