Stuffed aloo-matar ke parathe

Aloo-matar ( potato-peas ) ke parathe is an Indian recipe and one of the most popular breakfast dish in all over India, especially in northern region. Aloo matar paratha is basically dough stuffed with a especial mixture of mashed aloo and matar ,which is rolled out and cooked on a hot tawa with ghee or any cooking refined oil. The stuffing which I am going to write here is very simple and easy to make. This paratha is generally served with curd, chutney, and lassi. 
Ingredients : 

• Wheat flour – 1 cup
• Water as required to knead
• Oil to cook the parathas 

  For stuffing : 

• 2 boiled and peeled potatoes (aloo)
• 100 gm peas (matar)
• 2 medium sized onion
• 1 tsp cumin seeds (jeera)
• 1 tsp carom seeds (ajwain)
• ½ tsp of garlic paste
• 1 tsp of peppercorn powder
• 2-3 green chilli
• Salt as per taste
• A bunch of coriander leaves.
• Oil to fry. 

  Procedure : 

1. First take a round shaped vessel and pour wheat flour in the vessel.
2. Pour water as required and knead into a soft dough.
3. When the dough is ready, divide it into equal sized ball.
4. Take a pressure cooker and boil the potatoes and peas till it becomes soft.
5. Peel the skin of boiled potatoes and mash it well.
6. Add boiled peas and salt while mashing the potatoes.
7. Take a fry pan and heat it on a medium flame.
8. Pour oil into it and heat it for sometime.
9. Now put cumin seed and carom seed in the oil.
10. Add onion, chilli and garlic paste and stir till the color of onion changes to light brown.
11. Then add peppercorn powder and coriander leaves to the masala.
12. Add mashed potatoes-peas to the masala.
13. Stir for 3-4 minutes and stuffing is then ready.
14. Now roll out the dough into small round shape and keep the stuffing on it.
15. Seal the dough with the stuffing inside.
16. Now roll it out into round shape.
17. Then heat a tawa and keep the rolled out dough on it.
18. First heat it from one side and after 1 minute turn it to the other side.
19. Apply 1-2 tsp of oil on the top and turn it over to the other side.
20. Cook both the sides of paratha equally.
21. Our paratha is ready now. Serve hot potatoes-peas paratha with curd, chutney or pickles.