Making the Paratha:
Mix all Paratha dough ingredients except water.
Add a little at a time and form a soft pliable dough.
Keep for 30 minutes before using.
Always keep covered with a moist cloth, and see that the cloth is kept moist.
One Paratha requires a ping pong ball sized lump of dough.
For rolling, use dry flour as in Phulka, etc., to roll easier.
Dust the roti with dry flour now and then.
For the Aloo stuffing:
Mash the potatoes.
Heat a tablespoon of Oil in a heavy pan.
Add ginger, chili, garlic, stir.
Add coriander, potatoes and other ingredients.
Mix well. Roll a thick roti about 4" diameter.
Place a tablespoon of filling at center.
Brings the ends to the center from 4 to 5 points.
Overlap ends so they do not leave an opening. Press gently.
Dust with dry flour, proceed to roll to 6" diameter.
Heat a heavy griddle(tava), place paratha on it.
Allow one side to cook so that it forms golden brown patches.
Then repeat this process on the other side as well.
Drizzle some oil and flip.
Drizzle oil on other side. Sizzle till done.
Serve hot with tomato ketchup, chutneys or pickle or just plain fresh curds.