Potato Stuffed Parantha with Roasted Garlic

This is our plain old Parantha with a new name and twist. Actually came up with this recipe when I had to submit a new recipe for a local newspaper here in Qatar. Adding roasted garlic to the aloo parantha gave a very beautiful aroma and very enjoyable to eat too. Those who dislike garlic flavor can omit and continue making them as regular ones.

You need:

For Parantha:

Wheat flour        2 cups + extra for rolling
Salt                    1/2 tsp
Oil                      1 tsp
Ghee                  3-4 tbsp for frying

For Stuffing:

Medium sized potato            2 nos (boiled)
Garlic cloves(big)                 4 nos
Coriander leaves                  1/4 cup
Green chilli                          2-3 nos
Onion( medium)                   1 nos
Salt                                      1/2 tsp
Lemon juice                         1 tbsp
Oil                                        1/2 tsp

Preparation:

For Stuffing:

Chop the garlic finely and fry them in 1/2 tsp oil till golden brown.
Peel the potato skin.
In the food processor first add onion, chilli and coriander leaves and pulse till they are finelt chopped for about a minute.
Then add the potatoes, roasted garlic, salt, lemon juice and pulse them for a minute or two till they are thoroughly mixed.
Take care not to make them mushy.
Divide them into 10 equal parts.

For Parantha:

In a big bowl add flour, salt and oil , mix together. Now add enough water and knead them to a soft dough.
Cover the dough with a wet tea towel allow to rest for an hour.
Knead the dough again and divide them into 10 equal parts.
Dip the dough in dry flour and roll them into 4" inches circle keping the edges thin and inside thick, place a portion of the stuffing in the center and close the dough leaving no gap.
Repeat the process for the rest of the dough.
Now heat a tawa or a skillet.
Gently roll out the dough in to a circle about 7-8" by dusting little flour.
Don't  give too much pressure or you will tear the dough.
Place the parantha on a hot tawa and drizzle little ghee and cook them on both sides.
Slightly crisp and golden on both sides.
Serve hot Parantha with yoghurt and pickle