Ingredients

• 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.