MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aloo Paratha
 Categories: Indian
      Yield: 6 Parathas
 
    350 g  Paratha dough mixture; (12
           -oz)
    500 g  Potatoes; (4 medium
           -potatoes, 1 lb)
      1 ts Salt; or less
    1/2 ts Black pepper
      1 sm Onion
     50 g  Ghee; (2 oz) -OR-
    120 ml Cooking oil; (4 fl oz)
    1/2 ts Ground ginger
    1/2 ts Ground turmeric
      1 ts Whole cumin seeds
      1 ts Ground coriander
      1 tb Parsley; chopped
           Ghee for frying
 
  Preparation time: 15 minutes plus 3 hours chilling
  Cooking time: 40 minutes
  
  Stuffed Parathas are generally served on their own as they make a very
  filling snack. The stuffing can consist of virtually anything. Often
  it can be simply a mixture of minced meat and peas or a concoction of
  vegetables.
  
  This particular recipe is a rypical filling, consisting of potato,
  chopped coriander and parsley, plus, quite naturally enough, a few
  spices. Use the basic paratha dough method. This recipe makes
  approximately six parathas.
  
  Make the dough in the paratha mixture and divide it up into pieces 9
  cm / 3.5" in diameter. Roll out each piece three or four times,
  coating with melted ghee to make discs as for parathas.
  
  Roll out the discs quite thinly and rather larger than you would
  normally do to make ordinary parathas, to 30-35 cm / 12-14" across,
  and place them to one side. (I found them easier to manage when I
  made them the normal 8" across.)
  
  Boil the potatoes in a little water until they are soft. Drain and
  mash them, adding the salt and the black pepper. Peel the onion and
  chop it very finely. Heat the ghee or cooking oil in a frying pan and
  fry the onion until soft. Add the remaining ingredients with the
  exception of the coriander and parsley. Mix the ingredients together
  in the frying pan over a gentle heat and cook for about 2 minutes.
  
  Now add the mashed potato, stir it in well ensuring that the onion and
  spice mixture is well distributed throughout the potato. Sprinkl;e in
  the coriander and parsley and stir in well. Put spoonfuls of the
  mixture on one side of each circle of paratha. Fold the parathas over
  and seal the edges to make a kind of patty. Heat a little ghee in a
  frying pan and fry the parathas gently for about 2-3 minutes on each
  side until brown on all sides. Serve immediately.
  
  Recipe by Khalid Aziz in Indian Cooking
 
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