Ingredients:

For the dough:

1 cup Wheat Flour.

1/2 cup Maida.

Salt to taste.

1 tsp Ajwain.

1 tsp Oil.

Dry flour for rolling.

For the stuffing :

1 cup Potatoes (Boiled,deskinned and mashed.)

2 cups Green peas (Boiled and mashed.)

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1 tsp Dhana-jeera powder

1/4 tsp Turmeric powder.

1 tbsp Oil.

1/4 tsp Asafoetida.

Salt to taste.

Ghee for smearing.

Method:

In a big bowl mix together wheat flour, maida ,salt and ajwain. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Heat oil ina pan,add asafoetida and mashed green peases, stir fry for a minute,add red chilli powder, turmeric powder,dhana jeera powder and mix well.

Add boiled and mashed potatoes,salt and chopped corriander.Mix well.Keep aside.

Divide dough into eight equal portions and make pedas.

Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing.Roll out to form a roti.

Place potato mixture on it and again make it into a peda.

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of  ghee, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of ghee on it.

Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Happy Cooking !!!

Sameera