Aloo Paratha (Bangalore Ishytle)

To prepare the dough, mix the wheat flour, ghee, milk, salt together to make a fine dough. Add more warm milk if required. Then cover it with a lid and let it rest for an hour.

To prepare the aloo palya, take a kadai and add oil, then add in mustard seeds. Once the mustard seeds splutter, add onion, chillies, ginger, garlic, curry leaves and turmeric powder. Fry this well until it turns golden brown in colour.

Peel the boiled potatoes and smash it well. Add them into the kadai with salt to taste and mix it well. After 5 mins, turn off the stove. Add the coriander leaves and mix it well. You can add lemon juice if required, I have added as it gives a tangy flavor.

To make the parathas, make small ball of the dough and potato mixture. Knead the dough to a small round shape. Keep the potato mixture in it and close it as shown in the picture. Once again, knead it well to a round shape.

Heat tawa on a stove, place the kneaded paratha on the tawa. Add butter/oil on it and cook, then turn it over and add butter/oil to cook the other side as well.

Serve these hot parathas with a bowl of curd.