About this recipe:This aloo ka paratha is seasoned with dhania, haldi and mirchi. Serve hot!
1 cup boiled and mashed potatoes
salt to taste
1/2 tsp mirchi flakes
1/2 teaspoon ground turmeric
1 tablespoon fresh coriander, finely chopped
3 tablespoons vegetable oil
2 cups whole wheat flour
3/4 cup vegetable oil for frying
1 tablespoon butter, melted
Prep:30min › Cook:15min › Ready in:45min
Combine the mashed potatoes, salt, mirchi, turmeric, dhania and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat; cover and set aside for 10 minutes.
Preheat a nonstick pan or tawa to medium heat.
Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis using up to 1 teaspoon of oil for each side. Cook until both sides become a rich golden colour. Brush with melted butter and serve hot.