Punjabi Aloo Paratha

Aloo paratha is the ultimate Sunday brunch meal. Every Sunday we religiously sat down in front of our favourite tv show as a family and enjoyed this awesome brunch. I am the only one I know who enjoys this traditional Punjabi delicacy with Heinz tomato ketchup. I swear it though, the combination taste's delicious. Everyone loves a warm, paratha on a lazy Sunday morning and I encourage you to make this recipe yours.

Hope you have a wonderful meal!

Ingredients

Potato Mix

• 2-3 boiled and peeled potatoes
• 1 tbsp olive oil/ghee
• 1 tsp cumin seeds
• 1 inch ginger finely chopped
• 4-6 green chillies finely chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp red chilli powder
• 1/4 tsp fennel powder
• 1/4 tsp mango powder

Dough

• 1/2 cup atta flour
• 1 tbsp ghee
• Water as needed

Instructions

1. Heat oil in a pan on medium heat. 
2. Crackle in some cumin seeds and cook until fragrant and reddish brown
3. Add chillies and ginger and cook until rawness of ginger is cooked down.
4. Turn down the heat and add all your dried spices and cook for 60 seconds.
5. Add in potatoes and mix well until heated through. 
6. Season with salt and garnish with cilantro.
7. To make the parantha, combine ghee and flour and as water little bit at a time and knead into a smooth though. the dough should not be sticky.
8. Then break of a ball and roll out into a thick disk. 
9. Add in a scoop of potato mix and seal the the edges. 
10. Place the stuff dough ball seam side down and gently roll it out. You want the disk to be thin so the the potato mix is evenly distributed. Note: You can use some extra flour for dusting and rolling as needed
11. Heat a pan/tawa on medium high heat and place your parantha. Cook for a minute or two or until you have brown spots on the underside. 
12. Flip the parantha and cook other side. While it cooks, spread some ghee on top of the parantha and around its edges. 
13. Finish with some butter.