Name: Stuffed Aaloo Parantha recipe by Archie _ at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: Wheat flour- 6- cups; Potatoes/ Aaloo- 7- pieces; Cashews- 10- pieces; Salt to taste- 2- tea spoons; Garam Masala- 1- tea spoon; Chilli powder- 1- tea spoon; Chaat masala- 1- tea spoon; Coriander- 5- gms; Oil- 10- spoons

Ingredients Serving: 6

Wheat flour- 6- cups
Potatoes/ Aaloo- 7- pieces
Cashews- 10- pieces
Salt to taste- 2- tea spoons
Garam Masala- 1- tea spoon
Chilli powder- 1- tea spoon
Chaat masala- 1- tea spoon
Coriander- 5- gms
Oil- 10- spoons

Instructions

Peel potatoes and put to boil.
Take thrm out mash and add crushed cashews, chaat masala, garam masala, salt, chilli powder and mix well. I add corn flour to make the mixture stiff and to keep it firm.
Make dough with Wheat flour.
Take a big piece of dough and roll it flat in a thick circle. Make sure its thick enough, if it is thin the patatoe mixture will drop out and stick to the surface and will break the entire dough.
Put the mixture in middle of the spread roll and crimp/close the spread out extra roll of the dough/roti.
Close it well enough. Sprinkle little flour or roll it in flour to that flour spreads equally well on entire surface. Roll it flat into circular surface. Keep it thick so that enough mixture is spread evenly inside the dough.
Put the unbaked parantha on the hot roti pan. Let it cook on one side. Flip it over put some ghee or oil on cooked side. Flip it again and put oil on other side.
Keep it on gas and flip until both the sides are cooked well.
Take it off and serve with sweetened curd. 😊😊😊

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