Aaloo kay Parathay

Ingredients:
Flour 4 Cups
Ghee 2 Tablespoon
Potatoes ½ Kg (Boiled, Peeled and Mashed)
Red Chilli Powder 1 Teaspoon
Red Chilli Crushed 1 Teaspoon
All Spices Powder ½ Teaspoon
Chaat Masala 1 Teaspoon
Cumin Seeds Powder 1 Teaspoon
Fenugreek Seeds ¼ Teaspoon
Black Seeds ½ Teaspoon
Carom Seeds ¼ Teaspoon
Lemon Juice 3 Tablespoon
Fresh Coriander 2-3 Tablespoon
Mint Leaves 8-10 Leaves
Green Chillies 2-3 chopped
Oil for frying
Salt to taste

Method:

• In a bowl, add flour, ghee and salt to taste. Mix well then knead with luke warm water. Give rest for half an hour. Dough should be medium soft.

• In a pan, dry roast fenugreek seeds, black seeds and carom seeds and grind.

• Add red chilli powder, red chilli crushed, all spices powder, chaat masala, cumin seeds powder, grinded masala, lemon juice, chopped fresh coriander, chopped mint leaves, chopped green chillies and salt to taste in mashed potatoes. Mix well.

• In a pot, heat 1 tablespoon oil and add potatoes mixture. Fry for 1-2 minutes.

• Make small balls of flour.

• Roll the flour dough ball with rolling pin, spread the potato mixture on it, now cover it with the other rolled ball of flour dough.

• Press the sides and put on medium hot griddle turn after a minute and apply 1 tablespoon of oil.

• When becomes golden brown from one side turn to the other side.

• Apply little oil and fry till golden brown.

• Serve hot with pickle and chutney.