potatoes 1/2 kg
dhania 1 bunch
green chillies 4 nos.
1/4 tsp hing powder
Boil aloos and mash well.
Grind together dhania leaves , green chillies and hing powder.
Add this paste to the mashed potatoes and mix well so that there are no lumps.
Knead the wheat flour with 2 tbsp oil, salt and water and keep aside for 1 hour.
Take a sizeable portion of the dough and make a dent in the center as you would while making modaks.
Take a portion of the aloo dhania mix shape it into balls and put it in the centre of the dough.
Close it and roll out into parathas.
Fry them on a tava and serve with butter on top and chilled dahi.
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