II Aloo-Matar ParathaII


  • 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.