Aloo Paratha

Knead a dough by mixing the whole wheat flour, salt, ghee and required quantity of water. Cover with a wet cloth and keep aside for 10-15 minutes.

Heat 1 tsp. oil and temper with carom seeds. Then add the boiled potato and all the dry spices. Saute on a medium flame till it is dry. Keep aside to cool down.

Divide the dough and the potato filling into equal portions. Roll out each dough into a small poori by dusting some flour.

Spoon the potato filling in the centre and close all edges. Roll out into a paratha by dusting some more flour. Make similar stuffed parathas.

Heat some oil and shallow fry the prepared parathas on both sides till light golden in colour. Serve them hot with any side dish, pickles, raita, yoghurt or butter.