Aloo Parantha

Knead the dough with wheat flour, salt ajwain, kasuri methi powder. Knead it like puri dough.

Boil, peel and smash the potatoes.

Add coriander leaves, salt turmeric powder, red chilli powder, kasuri methi powder, grated ginger, garam masala powder, green chillies. Mix well. Keep aside for 10 mins both the dough and potatoes mixture.

Now make equal balls and roll with rolling pin, stuff the filling of Aloo, cover and again roll into paranthas.

On the Tawa roast with oil on both sides till crispy and golden brown.

Drop a dallop of butter and serve with curd or makkhan or tomatoe ketchup.