Yields 10-12 medium sized Paranthas.
A) For the Dough:
Combine the four, 1 teaspoon cooking oil & 1 teaspoon salt in a large bowl.
Make a well in the middle.
Add a little water. (Add water little by little as required).
Make a pliable dough.
Keep it covered until you prepare the stuffing.
B) For the Stuffing:
Add the pao bhaji masala, red chilli powder, salt & Coriander/Cilantro leaves into the boiled & grated potatoes. Mix well with a fork.
(C) To assemble:
Make lemon sized balls of the dough. Flatten between your palms to make thick disks.
Stuff 2 tablespoons of the potato mixture.
Seal properly.
Dredge in dry flour & roll out with minimal & equal pressure with the help of a rolling pin.
Place it on a hot Tava/gGriddle or Frying Pan.
Roast for a couple of minutes, flipping a few times.
Drizzle cooking oil when light brown spots appear.
Flip a couple of times with the help of tongs.
Remove on a plate.
Repeat.
The delectable Aaloo Paranthas are ready to be devoured.
Serve hot with your favorite Achaar/Pickle, Dahi/Yogurt, Makkhan/Butter.
