Spinach Aloo Paratha

Recipe for Filling:

3 medium size potatoes
1/2 cup finely minced onions
1/2 cup minced cooked spinach
2 green chilies, minced finely
1 Tbsp ginger garlic paste
1/4 tsp turmeric powder
some freshly chopped cilantro
salt

Method:

Cook the potatoes and mash them well.

Heat  a little oil in a saute pan, add the onions, ginger garlic paste, a little salt and cook until lightly brown. Add the turmeric and sprinkle chopped coriander and remove from heat. Adjust seasoning and make about 4 to 5 balls. Keep aside.

Recipe for the dough:

1 1/2 cup of atta flour
1/4 tsp salt
3/4 cups of warm water
1 tsp oil

Method:

Ad oil and salt to atta flour. Mix well. Add water and mix the dough well. Knead dough for 3 to 4 minutes. Allow it to rest for 30 minutes.

To make paratha:

Divide the dough  into balls.  Flatten a piece of the dough and insert a potato ball  in the middle. Gather the edges and seal the opening well.

Gently flatten the stuffed paratha with your palms. Dip both sides with  some atta flour and  roll it gently into a round circle. Try to roll thin  without breaking the paratha.

Heat your cast iron pan to a medium heat and cook the paratha.  Cook for a minute or two. Flip to see whether you see little brown speckles. 

Flip to  the other side. Add a little olive oil on both sides and cook for a total of 3 to 4 minutes.

Remove them when  the color changes into a light brown color. Enjoy.