This is a more elaborate method of making alu paratha, but this tastes different and excellent.

For the parathas;

Wheat flour - 1 heaped cup

Oil - 2 tsp

Water to make a dough

Filling:

Medium potatoes - 2, boiled, peeled and grated

Green chillies - 4,5 finely minced

Ginger - 1”, finely minced

Finely chopped coriander leaves - 2 tbsp

Oil - 2 tsp for filling + for parathas

Jeera - ½ tsp

Amchur powder - 1 tsp

Hing - ¼ tsp

Salt

Outer covering:

Knead as usual for the chappathi dough.

Filling:

Heat oil in a kadai & temper jeera first & then hing

Add all other ingredients & saute till dry.

To make 6 parathas, divide dough into 12 parts & filling into 6 parts.

For each paratha, take 2 dough balls & one filling ball.

As shown in the photo below, roll the dough balls into 3 “ discs.

Wet the outer edges with water.

Pat the filling into a smaller disc & keep in between thedough discs.

Stick the dough discs & roll them with the filling in between, to as big a paratha as possible.

Place it on a hot tava.

When the underside is partly done, turn over.

Flip it again & pour 1 tsp oil on the paratha.

By turning over the paratha on both sides, brown spots will appear & it will get thoroughly cooked.

Serve hot with pickles & curd.

The finished alu paratha picture is given in the tips. Check the below links...

Alu Paratha Rolled

Alu Paratha - Ready to Eat
alu%20paratha3.JPG