Cook Book: Aloo Paratha (Stuffed Potato Paratha)

Ingredients:

Whole Wheat flour - 4 cups.
Olive oil - 4 Tbsp
Potatoes (boiled&mashed) 4 large
Green peas - 1 cup
Onion (chopped) 1 cup
Green chili - 1
Ginger - 1'' piece
Cilantro (finely chopped) - 1 cup
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Ghee or butter - 1 Tbsp

Procedure:

In a bowl mix together wheat flour, hot ghee and a pinch of salt. To this add water and make the dough (which is easy to roll on a board with rolling pin). Keep it in the refrigerator for at least half an hour. Take the dough and make them into lemon sized balls.
Next we will make potato for stuffing the paratha. Peel and cut the potatoes and boil them in water for 10 minutes. Keep them aside.
Put 1 tablespoon oil in a pan on medium heat. When the oil is hot add cumin seeds, onion pieces and cut green chili pieces.
When onion turns light brown add peas, cook for 3 to 4 minutes. Next add mashed potatoes, grated ginger, turmeric powder and salt to taste. Mix well and cook for 5 to 7 minutes. Add cilantro and mix well.
The stuffing is ready. Make the stuffing into lemon sized balls.
Dust the rolling board with flour and place a ball of dough in the center. Roll it into a 5" diameter circle.
Place potato ball in the center and cover it with the same flattened dough. Dust again with the flour and roll into a 6" to 7" diameter circle dusting it with flour whenever its sticking to the board.
Next place a tava on medium heat and brush it with oil. Place the rolled paratha carefully.
When it turns golden brown turn it over to the other side and let it cook to the same golden brown color. Brush it with oil on both sides.