Simple Aloo Paratha - cooking recipe

Ingredients

For the stuffing
3 medium sized potatoes, boiled and peeled
one small onion, chopped into small pieces
1 teaspoon garam masala
salt, per taste
1 green chili, finely chopped (now the number of chillies really depends on how hot the chilli is)
1 small piece ginger, chopped finely or grated
oil, for cooking the paratha and onions
For the dough
1 cup wheat flour (roti flour)
oil
warm water

Preparation

Use a ricer to mash the boiled potatoes. A ricer is best since it ensures no lumps. However, you could use a fork or a masher or your hands.
To the boiled potato mash add garam masala, salt, chopped green chilli and ginger.
In a pan, heat about 2 tablespoons of oil, add the chopped onions and cook until translucent.
Add this to the potato mixture. Note: you could do this the other way around: so you could add the potato mixture to the cooked onions since it doesn't make a difference.
Leave this aside and prepare the dough by first combining the flour and adding 1-2 teaspoons of oil. Mix together and then add enough warm water to form a soft dough.
Take lemon sized balls of dough (little bit larger than for roti) and roll it out into a circle. In the centre of the circle add a large spoonful of the mixture.
Now this is the slightly tricky bit. Close the circle like you would for a kachori (like a bag removing excess dough). I'm sorry this step is just a little difficult to explain :(.
Cook on both sides applying oil around the sides and on top, on a tawa until brown.
Can be served with yoghurt or any pickle.