Aloo Parantha-SK Khazana

Ingredients list for Aloo Parantha-SK Khazana

• 1 cup + for dusting Whole wheat flour (atta)
• 3 tablespoons Potatoes boiled, peeled, mashed
• 1 tablespoon Semolina (suji / rawa)
• 2 teaspoons Fresh coriander leaves finely chopped
• 2 Green chillies finely chopped
• 1/2 teaspoon Carom seeds (ajwain)
• 1/2 teaspoon Cumin seeds (jeera)
• 1/2 teaspoon Chaat masala
• 1 teaspoon Ginger finely chopped
• a pinch Asafoetida (hing)
• to taste Salt
• 1 tablespoon Oil
• Chutney
• 1 Medium raw mango peeled and grated
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Garam masala powder
• to taste Salt
• 2 tablespoons Sugar
• 1/2 teaspoon Fresh coriander leaves finely chopped
• 1 Green chillies finely chopped
• 1/2 teaspoon Ginger finely chopped

Method

1. Mix together wheat flour, semolina, potato, coriander leaves, green chillies, carom seeds, cumin seeds, chaat masala, ginger, asafoetida, salt and oil in a bowl. Add sufficient water and knead into a stiff dough. Set aside to rest for 5-7 minutes.
2. Divide the dough into equal portions, dust with some flour and roll out into medium sized thick paranthas.
3. Heat a non-stick tawa. Place paranthas on it, one at a time, and roast, turning sides, till evenly done from both the sides.
4. To make chutney, mix together raw mangoes, chilli powder, garam masala powder, salt, sugar, coriander leaves, green chilli and ginger in a bowl.
5. Serve hot paranthas with mango chutney.