Spring Onions & Potatoe stuffed Prantas

October 25th, 2006

Hare pyaaz aur aloo ka parantha

5-6 spring onions with greens, finely chopped
1½ cups whole-wheat flour (atta)
2 green chillies, chopped
½ tsp carom seeds (ajwain), crushed
Salt to taste
2 medium potatoes, boiled and mashed
1 tsp red chilli powder
2 tbsp chopped fresh coriander leaves
¼ cup yogurt
2 tbsp oil
Ghee as required

Take whole-wheat flour in a bowl. Add spring onions with greens, green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for 15 minutes.
Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and rest for five minutes. Roll out into medium thick paranthas.
Heat a tawa and place a parantha on it. Cook on medium heat for two minutes.
Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown. Serve hot.

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