Indian Food : Punjabi Dishes: Aloo-Matar Paratha

II Aloo-Matar ParathaII

Ingredients:

200 gms potatoes (boiled and peeled)
100 gms green peas ( boiled )
1 teaspoon salt or to taste
Chili powder to taste (optional)
1/4 teaspoon Ajwain (carom seed)
1 teaspoon grated ginger
Ghee / butter for frying
500 gms well-kneaded flour dough.

Preperation :

Knead 500 gms of wheat flour with water and make a stiff dough.
Mash together thoroughly boiled potatoes, peas, salt, ajwain (carom seed) and grated ginger.
Make a ball of the dough, shape it into the required number of flat small round sort of pancakes, fill each with a generous amount of stuffing, close the edges of each and roll each one of them again into a flat round shape.
On a hot tawa (griddle) cook each parantha, one at a time, basting each with butter / ghee on both sides.
Serve hot with butter on top of it.