Large boiled Potato, mashed 3
Onion finely chopped 1
Coriander leaves, finely chopped 2 tsp
Ginger grated 1 tsp
Green Chilies, finely chopped 1
Red chilli powder 1/4 tsp
Ajwain 1/4 tsp
Cummin seeds 1/4 tsp
Salt to taste
Garam masala to taste
oil to cook (you can use desi ghee)
whole-wheat flour (atta) dough, as you would do for any parantha/roti.
In a bowl put mashed potatoes. Mix chopped onion, ginger,coriander leaves and green chillies.
Add salt, chilli powder,cummin seeds and ajwain and mix it properly. This is the filling keep aside.
Take a small ball of dough. Flatten the dough and roll it with a rolling pin.
Make medium sized chapatti. Put a spoon full of filling on the chapatti and cover it from the sides so as to seal it properly.
Now roll it into a round parantha and take care the stuffing should not come out.
On a preheated tawa (flat griddle plate), cook the parantha from one side, turn the side and cook from both the sides.
Brush the side with oil and turn the parantha, shallow fry till golden brown and crisp.
Serve aloo parantha hot with yogurt (curd), butter and pickles.