A flatbread made with wheat flour and stuffed with potato and peas make this recipe calorie dense and protein rich. A 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 salt, red chilly powder, haldi, jeera, ajwain, and 1/8th tsp ginger garlic paste,
Then, add boiled whole moong and mash all the ingredients well.
Keep the mixture aside.
Now, roll the dough using a rolling pin.
Fill the stuffing carefully in the middle and pull in the edges.
Seal the dough edges leaving no gaps.
Roll out using a rolling pin.
Apply 1 tsp ghee and roast on a heated tawa.
Flip and repeat on the other side until its roasted.