Aloo ka Parantha (Vrat)

Ingredients

• Kootoo ka atta 2 cups  (240 g)
• Potato boiled, peeled and mashed smooth 1 large (125 g)
• Senda namak (rock salt) 1 tsp
• Water to knead
• Ghee (clarified butter) for frying the paranthas
• Dry flour for dusting
• Filling:
• Mashed potatoes, with senda namak (rock salt) and chilli powder mixed into it, along with lemon juice, hara dhania (coriander leaves) and green chillies if desired.

Preparation

• Knead dough with Kootoo atta, 1 boiled and mashed potato, send namak and water, as for parantha.

• Mix the filling ingredients and keep aside.

• To make up the parantha , make flat rounds with the dough and pinch the edges to about 1/3 way towards the centre, to form a sort of a cup.

• Take some filling, and place in the centre of the `cup'. Wet the edges and bring together to enclose the filling. Pinch to seal.

• Roll out as thinly as you can without tearing.

• Fry the paranthas crisp and darker on both sides.