A flatbread made with wheat flour and stuffed with potato and peas make this recipe calorie dense and protein rich. Adding curd also enhances the nutrition and taste and make it a complete meal and perfect tiffin option for children too.
To make the filling for paratha, take 1/8th cup boiled potatoes in a mixing bowl.
To this, add 1/4th tsp each of ginger garlic paste, salt, red chilly powder, haldi, jeera, and ajwain.
Then, add 1.5 tbsp of boiled peas and mash all the ingredients well.
Keep the mixture aside.
Now, roll the dough using a rolling pin.
Fill the stuffing carefully between two rolled sheets.
Using moist fingers, fold the dough edges leaving no gaps.
Apply 1 tsp ghee and roast on a heated tawa.
Flip and repeat on the other side until its roasted.
Serve hot with curd.