2 cups Wheat flour
Salt to taste
1/4 kg Boiled Potatoes
1/2 cup peas
1 tsp grinded ajwain
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Finely chopped coriander leaves
Add salt to wheat flour and make a soft dough using water. Let it stay in a closed vessel for half an hour.
Mash the potatoes and peas and add salt, red chilli powder, turmeric powder, ajwain and coriander leaves. Mix well and make medium sized balls.
Make a bit thick chapati from the dough and place the balls in between. Cover it well from all sides and dip in flour again. Make thick parathas ensuring that the filling doesnt come out.
Heat tava and place this paratha and spread some oil over it. Turn and spread some more on the other side too. Cook till both the sides start getting brown spots. Just before removing spread a little ghee over it. Normally parathas are made with full ghee, but this version is preferable if you want to use less of it.
Serve hot with curds and pickle.
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parota, potato, mattar, parata, alu