Aloo-Mooli Paratha my way!!

Parathas are my all time favorate :P... They can be made plain or also stuffed with many different fillings. This recipe uses the most popular filling – Potatoes and raddish.  You can also make using only potatoes!! Aloo Parathas are perfect for a weekend breakfast or brunch and is also best for dinner... Preparation time is hardly 30 mins, keep all the ingredients near... Make one and am sure you will love preparing it repeatedly ;) 

Remember a good paratha will always have the stuffed content evenly throughout till the edges.....

Stuffing:
2 medium Potatoes  (Peel the skin & grate finely)
2 small radish cleaned grated finely
Paste: 1 small chopped Onion, Coriander leaves, 1tb sp cumin seeds (jeera), 3 garlic flakes,Small piece of Ginger - grind these all ingredients to fine paste
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste & 1 tbsp chat masala
Butter / ghee/ oil


Preparation of stuffing:
Take 3 tbsp oil in a vok, add the ground paste, fry till till raw smell goes, add green chillies, saute well for 2 mins, then add garam masala, chilli powder, chat masala powder as per your convinience.
Add the gratted potatoes & raddish, fry well for 5 mins , add salt to taste.
Switch off the burner and keep the stuffing aside.

Dough:
1 cup whole-wheat flour, 1/2 maida
1 cup water (Use more as needed)
Pinch of salt
(Its better it use 55% of water while making a dough, I like making then very soft and you need to kneed them well for best result and keep it aside to set for 10 - 15 mins)

Preparation of  Dough:
Mix both the flour, add salt, 1 tbsp of oil , mix all well.
Now add warm water and mix dough well using hands.
Add again a little of oil , it helps the parathas to become crispy.
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.


Preparation of  Paratha :

• Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
• Now take a dough ball gently press the edges so that the center is little thicker. (check the pic)

• Now keep the stuffing ball in center and fold the edges of the dough all over as shown in the picture.

• Now dust the stuffed dough ball with some wheat flour and turn the sealed part below.

• Gentle roll the dough using rolling pin make 6 inch circle of paratha.

• Heat the skillet on medium high. ( I used an iron skillet).
• Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
• Grease the skillet with ghee and place the paratha over the skillet.

• After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.

• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Now the paratha is ready, go for the next one in same way.

Serving parath's:
I used plain yogurt (with little red chilli powder & chat masala powder)
Parathas can be served with tomato chutney, plain yogurt, any veg/ nonveg gravy, or spicy pickle.