Stuffed Paratha

 Ingredients

Wholemeat flour -  115 gm

Refined flour- 115 gm

Milk. - 65 ml

Curds - 15 gm

Salt - 10 gm

Fat - 30 gm

Stuffing

Boiled potatoes - 200 gm

Fresh peas  - 115 gm

Green chillies - 5 gm

Ginger - a small piece

Garlic -  2 flakes

Salt - to taste

Garam masala powder - a pinch

Coriander leaves - 1 sprig

Onions  - 30 gm

Fat - 30 gm 

Method

1. Sieve wholewheat flour and refined flour and rub in fat. Add curds, milk, salt and water if required to make a stiff dough.

2. Keep aside for half an hour. 

3. Knead well and divide into even portions. 

4. Roll into even sized rounds, spread some prepared filling on one. Cover with another. Bind edges with a little milk. 

5. Put on a hot greased griddle. 

6. Turn when one side is light brown. 

7. Put a tsp of melted fat around. 8. Cook both sides till light brown and crisp.

Stuffing

1. Boil and chop potatoes, shell and crush peas. 

2. Heat fat. Add chopped onion, garlic, ginger and green chillies. Add peas or minced meat. Cook on a slow fire. 

3. When peas are cooked, add chopped potatoes and remaining ingredients. Stir till dry. Remove and use as required.