2 1/8 cups whole wheat flour, (atta)
4 large potatoes, (aloo)
1/2 cup butter
1 tsp cumin
1 tsp ginger paste
4 tsp coriander leaves, finely chopped
salt, to taste


Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander leaves and mix well.
In flour, add 2 tsp. butter and sufficient amount of water (about 1.25 cup) and make it into dough -- like bread dough (basically add enough water to form the dough into a ball).
The dough is made into small balls and the balls are flattened (not rolled, just flattened between the hands). The potato mixture from step 1 is also made into balls, about the same size as the dough balls, and placed on top of the flattened ball of dough. The dough is then shaped around this top ball so that you're left with a dough ball again, but with the mashed potato mixture at its center.
Carefully roll the dough, until it is thinly spread with the potato mixture until inside the center. The thickness should be roughly equal to half the thickness of pita bread or about one and a half times the thickness of a tortilla (it's surface area should be about that of a tortilla).
In a wide non-stick pan on medium heat add a 3-4 teaspoons of butter and place the rolled dough inside. When small bubbles start appearing on the surface, turn it over and cook for a few more minutes. Then turn it over again and add about 2 tsp. of butter. Do this until both sides of the rolled dough are golden brown. An Aloo Paratha is ready!
It tastes especially good served with sour cream or plain yogurt and sliced onions.