Aloo Paratha (indian Bread With Potato Stuffing)

Parathas are everyone's favorite be it stuffed or plain they taste great with pickle and curd. The most popular paratha is good old Aloo Paratha. There are so many versions of this dish and all taste great. But we bring to you the original recipe of Aloo paratha

Aloo Paratha
Ingredients: 
For the Stuffing : : :
4 Large potatoes boiled in water with plenty salt
1 Finely chopped onion
1 tsp Finely chopped green chilies
1 tsp Amchur powder (dried mango powder) or Anardana powder
2 tbsp Chopped coriander
1 tsp Jeera (cumin seeds)
Salt to taste
1/2 tsp Minced/ paste garlic
1 tbsp oil
For the Dough : : :
4 cups wheat flour
1/2 tsp salt
2 tsp oil
Water for kneading
Directions: 
Dough: In a large bowl take flour, add salt and oil to the flour and knead to a firm but soft dough (semi-soft) and keep aside
Stuffing: Mash the boiled potatoes and keep aside. In a kadhai or pan take oil, when hot add the jeera, garlic, green chilies, onions and saute till slightly brown.
Now add in the potato mash, chopped coriander, salt and amchur. Mix all ingredients well into a firm potato mix. Transfer into a bowl and keep aside. (if the mix becomes too soft or soggy keep the bowl in the refrigerator for half an hour to 40 mins)
Preparing the Parathas: Give a quick knead to the dough again, divide dough into 8 to 10 equal portions (slightly bigger). Roll out one portion using a rolling pin into a 5-6" diameter.
Place one portion or about 1- 1&half tbsp of the stuffing in the center of the rolled out dough.
Bring all the sides of the dough together in the center and seal tightly. Now dust the stuffed dough with flour generously and roll out parathas slowly making sure they don't tear in the process
Place the rolled out parathas on hot pan and keep drizzling oil around the paratha on both sides till its cooked thoroughly.
You may add a dollop of butter just before serving. Aloo parathas taste best when served hot with curd or pickle