Aloo matar paratha

loo parathas are something that don't need any introduction. These are the most popular of all the stuffed parathas in India. Can be found in high-end restaurants as well as at the road side dhabas. I have not met a single person in my life who doesn't like it. It is basically an indian unleavened and pan fried flat bread stuffed with spicy potato filling, generally served with pickle, yogurt or just a little pat of butter...mmmm! It is a staple dish in almost all indian households with minor variation in the recipe here and there.
I remember mom often used to make it for breakfast and also sometimes for dinner with tomato chutney during winter times and it was soul satisfying. She also sometimes used to add peas in the filling and I always liked that better as i love green peas... so here is my mom's recipe of my fav aloo matar de parathe!

Ingredients: makes 8-10
For the dough -
Atta ................................................... 1 1/2 cups
Oil ..................................................... 1 tsp
Salt .................................................... 1/4 tsp
Water .................................................. a little more than 1/2 cup or as needed
Dry flour for rolling
For the stuffing -
Potatoes ................................................ 5 medium boiled and mashed about 1 1/2 cups
Green peas ............................................. 3/4 cup
Onion .................................................... 1 small finely chopped
Green chilli ............................................. 2 chopped
Cilantro leaves ......................................... 1 tblsp
Cumin seeds ............................................ 1/2 tsp
Hing ...................................................... a pinch
Red chilli powder ...................................... 1/4 tsp or to taste
Oil ........................................................ 1 tblsp + for pan frying
Ginger .................................................... 1" piece grated
Garam masala powder ................................. 1 tsp
Black pepper powder ................................... 1/ 8 tsp (optional)

Method:
1. Mix all the ingredients of the dough, except water, in a bowl. Mix, add water little by little and knead into soft but firm dough. Cover with a damp kitchen towel or cloth and set aside for 15-20 minutes.
2. For the filling, heat 1 tblsp of oil in a pan on medium heat. Add hing and cumin, let them splutter.
3. Add in the green chilli and ginger. Stir for a minute and add in onion with salt and turmeric. Cook for 2-3 minutes.
4. Add in the green peas and cook for 2 minutes, mashing with a spoon. Add the potatoes and all the dry masala and give a good mix. Cook while stirring for 3-4 minutes. Add cilantro and take off the heat. Let it cool down to room temperature.

Making the parathas:
1. Divide the dough into 8, about equal size balls. Divide the filling into equal size balls about 8 too.
2. Roll the dough into about 4" disc. Place the filling ball in the center and fold the dough around the filling, and close all ends to make a ball.
3. Flatten it slightly, and dip into dry flour, roll it into a 6-7" disc.
4. Heat tawa or a non-stick pan on medium heat and cook the parathas on one side till some bubbles appear on top, flip and cook for 1 minute. Add about 1/2 tsp of oil and flip again and cook till the parathas get nice golden color on both sides. Repeat with all the parathas. Keep them in a covered or insulated container.
5. Serve hot with chutney, yogurt, pickle or any curry of your choice. ENJOY!

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