5-6 aloo (potatoes) boiled, peeled and mashed
1 Hari mirch (green chilli) finely chopped
1/2 inch adrak (ginger)
1 clove lahsun (garlic)
1 Tea spoon saunf (fennel seeds)
1/2 Tea spoon sabut dhania (coriander seeds)
1 Table spoon finely chopped hara dhania (coriander leaves)
1 Pyaj (onion) finely chopped (optional)
1 Tea spoon lal mirch (optional)
1/2 Tea spoon dhania powder (optional)
1/2 Tea spoon amchur (optional)
Salt to taste
3 cups aata (wheat flour)
Pinch of salt
2 Tea spoon oil
Take the aata in a bowl
Add salt and oil.
Mix well and knead soft flour adding little water at a time.
Coarsely grind adrak, lahsun, saunf and sabut dhania .
In a bowl mix aloo, salt, ground masala, hari mirch, hara dhania and all other items.
Divide the dough into 5-6 parts and make balls.
Make cup shape of the ball and stuff the filling generously and seal properly.
Roll out thick paratha, put on tawa, cook on both sides on low flame, apply oil on both sides and make crisp paratha.
Serve with dahi (curd), achar, raita, butter or pudine ki chutney.