Aloo Parathas with Parsley leaves

A very popular paratha and my favorite parathas is the aloo parathas,well versed one with all.This paratha needs no formal introduction and everyone would have tasted these parathas..This time for a change I just added parsley leaves to the filling which added the additional flavor and taste.You can add coriander leaves/cilantro too.I always love to have parathas with pickle and plain yogurt or simple raitha.The parathas itself are so rich that we don't actually need any other side dish,Isn't it ?? :-))

Ingredients
for dough
wheat flour 1 cup
water 1/2 cup
salt
for filling-
potato 2 boiled n mashed(refer notes)
prasley leaves 2tsp chopped
mint 2tsp fine chopped
cumin powder 1/2tsp /cumin seeds 1tsp
green chilli 1 chopped fine
amchur powder/dry mango powder-1/2 tsp(optional)
salt as required

Method-
For dough
-Take the flour in a large bowl,add salt.Mix well.
-Add water and knead to a pliable dough.
-Keep it covered until use.

For filling-
-Boil the potatoes in a pressure cooker for 2-3 whistles. with enough water & salt.Peel the skin of potatoes,mash them.Keep aside.
-Mix cumin powder or seeds,green chilli,parsley leaves to the mashed potatoes.Adjust salt if required.Keep aside.

Making Parathas-
-Divide the dough and potato mixture into 6 equal parts.
-Dust the dough ball in flour and satrt rolling such that it makes a 3" diameter and then place the potato filling.Seal it completely by bringing the sides together and then roll again to make the size of parathas(6")
-Repeat the same step for all balls.
-Heat a skillet and when it turns hot ,transfer the prepared parathas on it.You will notice the parathas getting cooked and brown spots appearing.Flip & turn the other side and cok both sides.
-Spread ghee or butter and serve hot with raitha or pickle or JLT!!

Notes
* You can add carom seeds to the dough too.
* You can add cilantro /coriander leaves in place of parsley too.
* The potato mixture should be 1 1/2 times more than the dough i.e Each ball of filling should be 1 1/2 times larger than the dough ball.So,check the quantity of potatoes and increase or decrease depending on the size of potatoes.
* Always roll the sealed side up ,it becomes easier to roll.

Sending this to Know your Flours-Whole wheat flour @ Jagruti's Cooking Odyssey ,EP series-Nutmeg or parsley guest hosted by Mireille @ Chef Mireille's Global Creations