Vegetable Parathas




Ingredients

MainSpices/TadkaGeneric
2 large Potatoes1 pinch TurmericOil
1 cup Peas1 pinch HingSalt
1 cup Corn1 tsp PanchpuranGhee
Fresh Dhania1/2 tsp Red Chilli Powder
Fresh Pudina5-7 Green Chillies


Method
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.

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