Flour (atta) 3 cups
Mutter (green peas) few ( optional)
Potatoes (aloo) 2 nos
Green chills 2 small
Jeera powder 1/2 tsp
Amchur powder Pinch (optional)
Salt To taste
Oil as required for shallow frying
1. Boil the potatoes.
2. In a bowl bind the dough as per the roti dough.
3. Finely chop green chillis & corriender leaves.
4. In a bowl mash potatoes or grate.
5. Add all above spices and green chillis, ginger-garlic paste, boiled mutter and corriender leaves to mashed potatoes & mix well.
6. Make small balls of the dough.
7. Place the potato filling in centre, and bring all edges of paratha in centre , press.
8. Roll it with a rolling pin, make a paratha.
9. Heat the pan, roast the paratha from both the sides.
10. Leave oil from the edges, roast it until light brown.
11. Serve hot with pickle.
Potatoes (aloo) 2 nos
Green chills 2 small
Ginger/garlic paste 1 tsp
Corriender leaves Few
Red Chilli powder 1/2 tsp
Jeera powder 1/2 tsp
Amchur powder Pinch (optional)
Salt To taste
Oil as required for shallow frying
Stuffing
Method :
1. Boil the potatoes.
2. In a bowl bind the dough as per the roti dough.
3. Finely chop green chillis & corriender leaves.
4. In a bowl mash potatoes or grate.
5. Add all above spices and green chillis, ginger-garlic paste, boiled mutter and corriender leaves to mashed potatoes & mix well.
6. Make small balls of the dough.
7. Place the potato filling in centre, and bring all edges of paratha in centre , press.
8. Roll it with a rolling pin, make a paratha.
9. Heat the pan, roast the paratha from both the sides.
10. Leave oil from the edges, roast it until light brown.
11. Serve hot with pickle.
Tip : You can also add finely chopped onions to the potato masala, it adds more taste to the paratha.
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