Aloo Paratha Overloaded

Aloo paratha is tasty. No second opinions about that. I have not met anyone till now who does not like one. What if you can overload it with nutrition too. I added some moong sprouts and sesame seeds to up the nutrition level. Of course you act coy and do not mention all the good additions and serve without mentioning anything. Trust me that the parathas will be finished without any complaints or detecting and picking out the "too healthy " elements from the plate.

Overload is used in a positive context here. If you have done any Java Programming, you would know where I am coming from.

For the stuffing:

1. 3 medium potatoes boiled and mashed fine
2. 2 green chillies chopped fine
3. ¼ tsp chilli powder
4. 1 tsp amchur/dry mango powder (if you like tangy them tangy, add another tsp)
5. 3 tsp finely chopped coriander leaves . They add a nice flavor though optional
6. 1/4 tsp turmeric powder
7. 1/4 tsp rock salt (this adds a unique flavor). Add additional salt if required after tasting
8. 1 tsp ajwain - you can skip 
9. 1 tbsp sesame seeds - optional,
10. 1/4 cup mung sprouts 

For the dough:

1. 1 cup whole wheat flour
2. 1/4 tsp salt
3. water as required for kneading

Method:

1. Mix all the ingredients for the stuffing. Check the salt levels and adjust accordingly. Place the stuff in the fridge to chill if you have time. I generally leave it in the freezer for 10 minutes. This will help while rolling.
2. Prepare the dough and let it rest for about 15 minutes to one hour.
3. Pinch a large lemon sized dough ball and roll it into a puri size. This should be thick in the center and thinner at the edges. Place the same sized stuffing in the center. The image at the right illustrates. the same.
4.  Gather the edges and start rolling the paratha. Step by Step pictures for rolling the paratha are illustrated here. The quantity of the filling can slowly be increased as one gets proficient in this step.
5. Roll the paratha and roast with minimal oil on both sides.

Serve with a bowl of curds and a pickle. If you have time and energy make a quick chutney with mint leaves and serve. Even otherwise it is good on its own with curds.