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Bread Paratha Naan Roti Kulcha Puri/Poori Alu Paratha Garlic Naan Keema Naan   Alu Paratha   Servings 3-4 Print recipe      Email recipe Submit your recipe!   Ingredients Amount Ingredients 2 cups Wheat flour 2 Medium Poatatoes 1 tsp Coriander Powder 1 tsp Cumin Powder 1/2 tsp Amchoor Powder 1 tsp Chili Powder 1 tsp Lemon Juice 1 tsp Salt 2 tbsp Choppped Cilantro Preparation The potatoes should be boiled, peeled, mashed and cooled to room temperature Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds. Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies, salt, cilantro, lime juice and chili powder. Make small balls of the mixture. Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter. Place potato mixture on it and again make it into a ball. Seal the edges completely so that the stuffing does not come out. Flatten these balls and roll into a 6 inch circle. Pre-heat the griddle (tawa). Turn it and spread little oil or butter and cook over low heat. Turn it again and spread butter/oil on the other side. Cook both sides till golden brown. Serve with chutney, yogurt, steamed vegetable and Indian pickles