DHABEWALA ALOO KA PARANTHA

Ingredients: (Serves 6)

Dough made from Whole Wheat Flour (preferably refrigerated for 2 – 3 hours or more)

Boiled Potatoes – 6 Large

Finely Chopped Onions – 2 Medium

Finely cut Green Chillies – 3 to 4

Chopped Coriander – 5 Tbsp

Aamchur Powder – 1 Heaped Tsp

Chilli Powder – 1 ½ Tsp

Kala Namak (Black Salt) – 1 ½ Tsp

Salt to Taste

Method:

-Mix all the above ingredients and mash together. Check the seasoning. Add extra salt or chilli powder if required.

-Make large pedas of the dough. Roll out the dough into a thick roti which is around 4 inches in diameter. -Now take the roti in your palm and shape it like a katori. Fill in the potato mixture, close the ends, remove if there is extra dough. Now apply dry atta (flour) to the ball and roll into a parantha. Place on a hot griddle (tawa). Cook on one side for 1 minute on medium flame, turn and cook on the other side for another minute. Now apply a little oil on the roti. Turn again and cook for sometime, apply oil on the top side and flip and cook till crisp on both the sides.

-Serve Hot with Curds and Pickle.

-To Enjoy your parantha "dhaba style", dont be afraid to add a dollop of butter on the hot Parantha!

ENJOY EATING, KEEP COOKING!