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4 cups - wheat flour
6 - medium-sized potatoes
a handful of coriander leaves
4-5 - green chillies (finely chopped)
1 - medium-sized onion (finely chopped)
1.5 tsp - red chilli powder
1 tsp - cumin seeds
6-7 tbsp - ghee
sufficient water to knead the dough
salt to taste
How to Make Aloo Parantha
Make a semi-soft dough with the wheat flour.
Cover and keep aside.
Boil the potatoes and mash them.
Add onion, coriander leaves, green chillies, cumin seeds, red chilli powder and salt to it, and mix well.
Divide the dough into equal portions.
Roll out a portion into a small roti, apply a little ghee on it.
Place about 1.5 tbsp of the potato mixture in the centre of the roti.
Gather the outer edges and seal the mixture.
Roll out a slightly thick parantha.
Roast the parantha on a pre-heated tawa on medium flame until both the sides are golden.
Apply ghee (approximately 1 tsp) while turning the sides.
Serve hot with boondi raita and mango pickle.
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