|2 large Potatoes||1 pinch Turmeric||Oil|
|1 cup Peas||1 pinch Hing||Salt|
|1 cup Corn||1 tsp Panchpuran||Ghee|
|Fresh Dhania||1/2 tsp Red Chilli Powder|
|Fresh Pudina||5-7 Green Chillies|
Prepare dough for Rotis. (See here)
Steam the potatoes, corn and peas for about 3 whistles in a pressure cooker.
Mash them up in a bowl and add all the spices.
Add finely chopped green chillies, fresh Dhania and Mint and salt to taste and let the filling cool for about 15-20 minutes.
Take a ball of dough about the size of a lemon and roll it out to about 4-5 inches in diameter and 1/2 cm thick.
Take a tbsp of the filling in the center and seal it up into a ball again.
Roll it out gently dabbing enough flour to make a paratha about 7-8 inches in diameter.
Heat a tawa and cook the paratha with ghee until nice and golden on both sides.
Serve hot with a side of pickle and/or raita.