Aloo Paratha ( Stuffed flatbread with a hint f Fennel)

Directions

1. Make the dough. If using a food processor, add the dough, salt, ajwain to the bowl and set it on the 'dough' setting. Slowly add water thru the feed tube and make a soft and pliable dough.
2. If you are making a dough without a food processor, place the dough, salt and ajwain in a mixing bowl and make a well in the center, slowly add water and knead into a soft and supple dough ball.
3. Cover and set aside.
4. Make the stuffing.
5. Grind the green chilies, ginger root and fennel seeds with a pinch of salt to make a paste.
6. Add the paste to the mashed potatoes along with the rest of the spices mentioned above (up to cilantro) and mix well.
7. Taste and check for flavor and salt. Add salt or spice if required.
8. Set the griddle on Medium- High and prepare to make parathas.
9. there are two ways you can make these Parathas.
10. Method 1. Take a lemon sized ball of dough and roll it out into a 4 inch flat-bread, add a heaping of the potato mixture ( roughly the same size as that of the dough).
11. Pull up the sides of the dough and close them around the potato mixture. Remove any excess dough on top and flatten it, like a patty. Dust with flour and roll out a flat bread about 6 inch in diameter.
12. Transfer this paratha to the hot griddle and shallow fry in ghee/ butter or oil until golden brown spots appear on both sides.
13. Do not skip the ghee/ butter or oil.
14. Method 2. - simpler, IHO.
15. Take 2 key lime sized balls of dough. dust with flour and roll out circles ( 4 inch diameter).
16. Dust with bit of flour and take one circle, place potato mixture on it and spread it out, ever so gently,now place the second rolled out circle on top.
17. Seal the edges, firmly with your fingers and sprinkle some flour on top and roll the paratha, gently.This will ensure that the potato mixture spreads out evenly
18. Transfer to a hot griddle and shallow fry in ghee/ butter or oil.
19. Serve hot with pickles/ yogurt.
20. *NOTES:
21. - I prefer the second method, though slightly labor intensive. This ensures that the outer cover is thin and the filling spreads evenly (this sometimes is a problem with method 1, I am left with just dough in the middle and the mixture spreads to the outer ends.)
22. - Method 2 is also useful when the potato mixture is very soft - this is seen when a particular variety is very soft and pasty ( ex. red potatoes)
23. - This is a very forgiving recipe, you need not measure the spices , you can eyeball- as long as it is a reasonable amount, and still get delicious results.
24. - Sneaky Mom tip: I add a pat of butter in the potato filling and then cover it up and roll it in t a paratha for my son. This keeps the paratha super soft - specially in lunch boxes, and adds to the taste.