Ingredients for Making the Stuffing

* 2 medium size white potatoes boiled and peeled
* 1 tsp ginger garlic paste
* 1 tsp green chilli paste
* 1 tsp besan (chickpea flour)
* 2 tsp ghee
* ½ tsp cumin seeds
* ¼ tsp fennel seeds
* ¼ tsp turmeric
* 2 tsp coriander powder
* ¼ cup very finely chopped onion (optional)
* Salt to taste
* 1-2 tbsp vegetable oil or ghee at the time of cooking the paratha on a griddle

Ingredients for Making the Dough

* 2 cups wheat flour
* ½ tsp ajwain
* ½ tsp kalaunji (onion seeds)
* 1 tsp kasoori methi
* 1 tbsp vegetable oil
* Salt to taste
* Water

Procedure

1. Place all the dry ingredients for dough in a large mixing bowl and mix well with fingers. Rub the flour mixture with oil. Add water enough to knead soft but firm dough. Knead well for 2-3 minutes. Cover and set aside.
2. Place the potatoes in a plate and mash nicely using fingers. Place a shallow frying pan on medium heat and add ghee. Add cumin seeds and fennel seeds and allow them to splutter. Add ginger garlic paste, green chilli paste and turmeric. Add chickpea flour and fry for about 10-15 seconds. Add onions and fry for 2 minutes. Then add coriander powder and mix well. Add mashed potatoes and mix them well with the spices. Add salt and mix well. Remove from heat and spread the stuffing on a plate to cool.
3. Divide the dough into four equal portions (ideally the yellow lemon sized). Divide the stuffing in four equal portions. Spread some wheat flour on a rolling board and flatten the dough to palm size. Hold the flattened dough in palm and stuff it with the potato mixture. Slowly join the sides of the dough to shape it like a ball. Spread some wheat flour on the board and flatten the ball a little bit with fingers. Roll the paratha with a rolling pin to make it ½ cm thick. Place the paratha on a preheated griddle and cook it well with a brush of oil or ghee on both sides. Using a spatula, cook the paratha evenly golden with some brown spots on both the sides. Likewise make all the remaining parathas. Serve hot aloo parathas with raita, mango pickle and groundnut chutney.

Note: Aloo kachori can be made by using the same stuffing and dough. Make palm size stuffed flatbreads and deep fry them into hot vegetable oil. Serve the kachoris with mint and yogurt dip.

Ingredients:1 cup flour (whole wheat)

1 egg

1 tsp red chilli powder

1 tbsp vegetable oil
Salt to taste

Method:

• Take one cup flour, add salt to taste and adding water prepare the dough.
• Divide it in two portions and make round balls.
• Beat eggs, red chilli powder, salt and coriander leaves until all ingredients are mixed properly.
• Keep it aside to use it later on.
• Take a ball of dough and make like a chapati with the help of wooden roller.
• Apply few drops of cooking oil on half portion of chapati and fold the other half on it.
• Again apply few drops of cooking oil on half portion of the folded chapati and fold the remaining half chapati on it.
• Now roll this triangular chapati to its full size again.
• Put a heavy-duty frying pan on a medium heating stove.
• When it is sufficiently hot, apply one teaspoon cooking oil on it and spread it.
• Put the chapati on it and when it is half cooked, turn it upside down.
• Open chapati’s layer from one place one- to two-inch long with a spoon, take half of the prepared egg mixture and pour it inside the chapati with a spoon.
• Spread immediately.
• Egg filled inside the chapati will become solid in few seconds.
• Apply one tablespoon of cooking oil on the chapati and spread it all around.
• Turn the chapati upside down.
• Apply one tablespoon of cooking oil on this side also and turn it upside down again.
• Cook on both sides until it is fully cooked and become golden brown.
• Stuffed egg paratha is ready to eat.
• It should be served hot and preferably with chilli tomato sauce.