15 minsLayers of cooked dough stuffed with vegetables and roasted to perfection, making it a complete dish or tiffin for children.
Nutritional info
- Ingredients
- Step-by-step
1/4 Cup(36.0 gm) Wheat Flour (Whole)
1/8 Cup(17.0 gm) Potato(Boiled,Chopped)
1/2 Tbsp(2.0 gm) Coriander Leaves(Chopped)
1/4 Tsp(0.58 gm) Ajwain
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(1.0 gm) Ginger Garlic Paste
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.54 gm) Red Chilly Powder
1/4 Tsp(1.0 gm) Salt
1 Tsp(4.0 gm) Ghee
As Required(50.0 ml) Water
1 Small Bowl(100.0 gm) Curd
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 1/2 tbsp of coriander leaves 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 a bowl of curd.
