Aloo Mutter Paratha

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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.

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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.

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Divide dough into eight equal portions and make pedas.

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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.

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

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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

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