Rajgira aloo paratha with aloo ki sabji

Remove skin of potatoes. Mash or grate potatoes. Combine all ingredients except Ghee.

Mix all properly. Knead a dough.

Dust Rajgira flour on working surface. Take a portion of dough. Flatten with roller pin or with hands.

Heat nonstick pan. Place parantha on pan.

Drizzle ghee. Roast both sides on medium flame.

Transfer into serving dish. Serve hot with allu ki sabji & curd mattha.