Aloo Lachcha Parantha

Ingredients

• 3 medium potatoes, boiled, peeled and mashed
• 1 cup whole wheat flour (gehun ka atta) + for dusting
• 1 tablespoon semolina (rawa)
• ½ teaspoon finely chopped ginger
• ¼ teaspoon carom seeds (ajwain)
• 2 green chillies, finely chopped
• ¼ teaspoon black pepper powder
• A pinch of red chilli powder
• A pinch of asafoetida (hing)
• ¼ teaspoon white sesame seeds
• 2 tablespoons coriander leaves
• Juice of ½ lemon
• Salt to taste
• 1 tablespoon oil
• Ghee for applying + for drizzling
• Tomato chutney to serve
• Yogurt to serve

Method

1. Take whole wheat flour in a large bowl. Add semolina, ginger, carom seeds, green chillies, black pepper powder, red chilli powder, asafoetida, white sesame seeds, coriander leaves, lemon juice, potatoes and salt and mix till well combined. Add 1 tablespoon water and knead into a soft dough. Add oil and continue to knead for 2 minutes. Cover with a damp muslin cloth and set aside for 10-15 minutes. 
2. Divide the mixture into equal portions and shape each of them into a ball. Dust some whole wheat flour on the worktop, keep each ball on it and roll it into a thin large disc. Apply some ghee and spread it evenly. Sprinkle some whole wheat flour, pleat the disc from one end to the other. Roll from one edge to the other and press to seal. Dust some whole wheat flour on the worktop and roll it into a disc of medium thickness. 
3. Heat a non-stick tawa. Place the disc on it and cook on low heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. Apply some ghee on top, flip and cook for a few minutes. 
4. Place each parantha on the worktop and crush it lightly. Arrange on a serving plate and drizzle some ghee. Serve hot with spicy tomato chutney and yogurt.