Aloo Parantha

Ingredients

2 cups whole wheat flour

5-6 medium sized potatoes, boiled, peeled and mashed

1 medium onion, finely chopped

1” ginger, finely chopped

1 teaspoon roasted and powdered pomegranate seeds

1 tablespoon chopped coriander leaves

½ teaspoon garam masala

½ teaspoon coriander powder

2 green chilies, finely chopped

½ teaspoon red chili powder

½ teaspoon grounded Fennel (Sounf)

Juice of 1 lemon

Salt to taste

2-3 tablespoon oil

Method

Sift flour with salt.

Mix enough water to make the dough smooth.

Knead for 5 to 6 minutes.

Keep it covered for 4 to 5 minutes

 Heat oil in a pan. 

Add ginger and stir it for a minute

Add onions and fry till golden.

Remove from stove.

Now add green chilies.

Add coriander leaves, pomegranate seeds powder, red chili powder, garam masala, coriander powder, fennel seed powder and salt.

Add mashed potatoes, lemon juice, coriander leaves and mix well

Divide the dough in 10-12 equal parts and roll them out into fairly thick circular shapes (a parantha, which is like a pancake or roti) and spread a little flour over it if you find it difficult to roll or the pancake is sticky.

Divide the potato filling in 10-12 parts and fill each in the center of every parantha.

Now lift up the edges of the parantha inward and towards the center and press the edges down a bit.

Now roll out the Parantha with the help of a rolling pin.

Heat a tava or a non-stick pan.

Place the parantha on the pan

Cook it till it begins to turn brown, then turn it over.

Pour a little oil over parantha.

Fry till golden brown.

Turn the parantha over and pour a little more oil if required, then fry till it is brown on both sides.

Serve while hot with curd and green chutney.