Aloo Paratha (Potato stuffed Roti)

Dough - Mix 3 cups of Wheat Flour with Salt to taste and 2 tbsp of Oil thoroughly. Knead with enough Water and 2 tbsp of Yogurt (optional). Make soft dough and keep aside for 30 minutes. 

Stuffing - Boil 4 Potatoes, peel the skin and mash them well in a bowl. In a small bow, mix in 2 tbsp finely chopped Green Chillies, 1 tbsp of Red Chilli powder, 1 tbsp of Coriander+Cumin powder, 1 tbsp of Ginger Paste, 4 tbsp of Lemon Juice and Salt as needed. Add this prepared masala to the mashed potatoes and mix well.

Paratha - Take a small ball of dough and dust it with flour. Roll into a thick roti (about 3-inch). Place the stuffing in middle of the roti. Cover it with ends of roti. Press gently by hand and turn another side. Dust this ball and roll smoothly up to 6-inch parathas.
Heat a flat pan and place the aloo paratha on it. Cook for 1 minute on low flame. Turn other side and heat on medium flame until golden patches appear. Drizzle some oil or ghee on top and flip. Repeat on other side. Cook both sides till it turns to a golden shade.

Serve with Yogurt, Pachadi or Tomato ketchup.