Aloo Paratha

250 g whole wheat flour
1/2 tsp. salt
150 g potatoes
1 tsp. chilli powder
1 tsp. chopped green chilli
Salt, to taste
4 Tbsp. oil

• Sieve the flour with 1/2 tsp. salt. Boil the potatoes, peel, grate and cool. Mix the potatoes, red chilli powder, chopped green chilli and salt. Divide into four equal portions. Mix whole meal flour with cup water gradually and then knead to make a dough. Cover with a wet cloth and keep aside for 15 minutes.
• Divide into 4 equal portions and make balls. Cover with a wet cloth and set aside for 5 minutes. Take a ball and flatten it by pressing. Place the potato mixture on it and again make it into a ball. Seal the edges completely so that the potato stuffing does not come out. Flatten these balls, sprinkle with a little flour and roll them with a rolling pin to approximately 6 inches in diameter.
• Cook on a tava on moderate heat for 3 minutes. Turn this paratha and pour 1 Tbsp. oil over it. Spread it on the paratha and shallow fry it over low heat. Turn it and again pour oil on the other side. Cook on a low heat until golden brown.