Ingredients

For the Dough

2 cups whole wheat flour

1 tsp salt

2 tbsp gram flour

½ tsp carom seeds (ajwain)

1 tbsp ghee

Water as required

2 tsp oil

For the Filling

2 large potatoes, boiled and grated

1 inch ginger, grated

2-3 green chillies, finely chopped

1 tbsp fresh coriander leaves

Salt to taste

½ tsp coriander powder

1 tsp chilli powder

½ tsp cumin powder

1 tsp garam masala

½ tsp dried fenugreek leaves

¼ tsp amchur powder

Ghee for roasting

Butter cubes for garnish

Yogurt to serve

Pickle to serve

Process

For the dough

• Add whole wheat flour, gram flour and ghee to a bowl. Mix well and form a crumb like mixture.
• Add water as required and knead a soft dough. Cover with a muslin cloth and set aside for 20 minutes or till in use.
• Add oil to the dough and knead a little till its absorbed.

For the filling

• Add boiled potatoes, onion, green chilli, fresh coriander, salt, coriander powder, chilli powder, cumin powder, garam masala, dried fenugreek leaves and amchur powder. Mix well
• Divide the prepared dough into equal portions, and form small lemon sized balls.
• Roll them into flat disc with a rolling pin and add the prepared stuffing in the centre.
• Roll into a potli, remove the excess dough and roll back into a disc.
• Heat a tawa, add the prepared paratha and roast on both sides for 30 seconds each, flip over and brush with ghee, flip over and roast till brown spots appear.
• Garnish with cubes of butter and serve hot with yogurt and pickle.