Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on therolling area. Flatten the dough ball and dip it in some flour.
Method 1– Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing.
f the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully.
Method 2 – Roll a 5 inch roti and place the stuffing in the center, hold the edgesand make small pleats. Bring all of them on top and join them together to sealthe stuffing. Remove the excess dough on top.
Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. Thisensures the stuffing does not come out at all. Dust off the excess.
Sprinkle some flour on the rolling area
Place the paratha disc on the rolling area with the sealed side down. Begin toroll evenly all over without putting pressure.
Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to8 to 9 inches
Transfer the rolled ones to a dry area. Once you are done with 3 you can beginto fry them.
Method 3 – With this method, you will be able to make only 6 large parathas. Sodivide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each.Spread the aloo mixture on one of the roti. Wet the edges with little water. Placethe other roti on top of it. Press down gently on the sides to seal both the rotis.Then sprinkle flour and roll it evenly as thin as you want