Aloo Parota

Ingredients
For outer layer
Wheat flour, salt and water.
For stuffing
Potato - 2 big size
Onion - 1
Sombu - 1 tsp
Garlic - 4 pods
Home made sambar powder - 1 tblsp
Turmeric powder - 1/3 tsp
Coriander leaves - 2 tblsp
Salt
Oil

Preparation
1. Prepare soft dough out of wheat flour, salt and water. Keep aside for 30 min.
2. Mean while, boil potato and mash it completely. Finely chop garlic, coriander leaves and onion.
3. Heat oil in pan and temper with fenugreek/sombu and then add garlic. Once it turns brown add onion and fry well. Add mashed potato , salt, turmeric powder, chilly powder and 2 tblsp of water. Mix well. When its dry switch off stove.
4. Make small balls out of wheat flour dough. Make small balls out of potato masal. The masal balls should be smaller say 3/4 of wheat balls.
5. Flatten wheat flour ball to palm size and keep masal ball inside and close it to make big ball. (Imagine making kozhukattai where we place sweet puranam inside rice flour dough. Do it the same way here!). Now roll the balls evenly to make a stuffed chappathi!.
6. Heat tawa in low to medium flame and place rolled chappathi to cook. Spread 1 tsp oil and flip to other side, spread oil again and flip. Cook until both sides gets nice golden spots here and there.

Note
There are so many methods of making the masal. You can replace chilly powder with green chilly. Add grated ginger. Also, you can just add chopped onion, green chilly, salt, coriander to mashed potato and mix well. Masal is ready