Aloo Paratha
One more addition to the list got from my MIL...
Preparation Time - 30 mins(including boiling)
Cook Time - approximately 3 mins for each paratha
Serves - 3
Measurements & Ingredients:
Make a paste out of green chillies, coriander leaves, jeera and ginger. Do not add water, instead add the lemon juice. If you still need water to blend, add as little as possible.
Mix this paste with the well mashed potatoes, salt and mix. Taste to see if the salt level is fine.
Make balls out of these and keep them aside.
Take one chapathi dough ball, roll it out into a small round shape, place one potato ball at the center of the rolled dough.
Start covering the potato ball with the chapathi dough as seen in the pic.
Close the openings to get a smooth ball. Dip this ball in the wheat flour or all purpose flour and start rolling out the paratha gently.
Do not apply pressure, else the paratha will start tearing on either of the sides. Remember that the side, which was closed together must be on top when rolling.
Heat a flat pan/tawa on medium high heat for about 5 mins. Now carefully place the paratha on the hot tawa. Leave it for a couple of mins. Smear the top of the paratha with 2 tsps oil. Flip the paratha and smear oil to the other side too. Cook on both sides until you
see golden brown color. Be careful when you flip not to tear the paratha.
Notes:
One more addition to the list got from my MIL...
Preparation Time - 30 mins(including boiling)
Cook Time - approximately 3 mins for each paratha
Serves - 3
Measurements & Ingredients:
- Chapathi dough - to make ~9 chapathis
- Potatoes(aloo)-5, medium sized, boiled, peeled & mashed
- Green chillies - 3
- Ginger - 1" big piece
- Coriander leaves - a few sprigs
- Cumin seeds(jeera) - 3/4 tsp
- Lemon juice - 3 tsps
- Salt
- Oil
Make a paste out of green chillies, coriander leaves, jeera and ginger. Do not add water, instead add the lemon juice. If you still need water to blend, add as little as possible.
Mix this paste with the well mashed potatoes, salt and mix. Taste to see if the salt level is fine. 
Make balls out of these and keep them aside.
Take one chapathi dough ball, roll it out into a small round shape, place one potato ball at the center of the rolled dough.
Start covering the potato ball with the chapathi dough as seen in the pic. 
Do not apply pressure, else the paratha will start tearing on either of the sides. Remember that the side, which was closed together must be on top when rolling.
Heat a flat pan/tawa on medium high heat for about 5 mins. Now carefully place the paratha on the hot tawa. Leave it for a couple of mins. Smear the top of the paratha with 2 tsps oil. Flip the paratha and smear oil to the other side too. Cook on both sides until you
see golden brown color. Be careful when you flip not to tear the paratha.
Serve it with pickle, onion and yogurt(curd). Enjoy warm!
Notes:
- If you mix the chili paste to the boiled potato with bare fingers, the spiciness in the chili will burn your fingers. If you do not want this to happen mix it with a spoon or with wearing gloves. Or, if you mix it with fingers, wash your hands and immediately apply some oil to your fingers.
- If you add water when making a paste out of green chillies, when you are adding it to the potato mixture, do not add the watery part. Take out the paste part and discard the water. If you add the watery paste, the potato mixture will be too soft and you cannot stuff it in the chapathi dough.
- Instead of the green chili paste, you could also add red chili powder, coriander powder, cumin powder and lemon juice to the potato mixture. But your paratha will be red in color because of the red chili powder.
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