Parathas

Parathas are stuffed bread made of wheat. The filling decides which paratha it is.
Method:  Make a soft dough with  wheat flour.  Stuff the fillings in to balls of dough. Roll out and place in a hot pan. When one side is done, turn over, apply ghee. Then toss it a couple of times and you have yummy parathas.

If you add maida to the dough, it will hold the stuffing better but is not as healthy nor tasty. Plus the tears in the pure wheat parathas only adds to its delicacy. Serve with pickles or raitas.

Aloo paratha:
Ingredients for the filling: Potatoes, turmeric, garlic, green chillis, mustard seeds, corriander leaves, salt, oil.

Method:  Heat ghee or oil in a pan. Add the mustard seeds. When the seeds begin to splutter, add mashed boiled potates, garlic, chillis, turmeric powder, and salt. When the mixture is well cooked and has no lumps, add corriander leaves. 

Aloo gobi paratha:

Ingredients for filling: Cauliflower, potatoes, ajwain, minced ginger, minced green chillis, amchur powder, jeera powder, garam masala, corriander powder, turmeric powder, corriander leaves, salt,  ghee or oil.

Method:
Mince the cauliflower in a blender. Boil potatoes. Heat ghee. Add ajwain. After the seeds splutter add ginger and green chillis. Next add the minced cauliflower and all the dry spices. Add mashed potatoes. When done garnish with corriander leaves.