Mango Chutney

Raw mango – 1/2 cup, diced

Coconut – 1/4 cup, grated

Green Chilli – 4

Cilantro

Ginger – a small pc

Peanut – 1 tbsp. roasted

Salt

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Asafetida powder

In a blender add raw Mango, Coconut grated, Green chilli, Cilantro, Ginger, Peanut and required Salt. Grind to a smooth paste.

Temper Mustard, Urad dhal and Asafetida in hot Oil and add to the above chutney.

Aloo Paratha

Oil - 1 tsp

Onion - 1/2 cup, minced

Green Chilli - 1, minced

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chaat Masala - 1/2 tsp

Salt

Potato - 2, steamed and mashed or grated

Cilantro - 1/4 cup, minced

Lemon Juice

Heat Oil in a skillet. Sauté Onion and minced Green Chilli until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Season the mixture with Turmeric, Chilli powder, Cumin powder, Chaat Masala and required Salt.

Stir in mashed Potatoes and Cilantro; mix well and turn off heat. Garnish with Lemon Juice and keep aside.

For Paratha:

Take a lemon sized ball from the ​Chapati Dough and spread it with your hands. Stuff the Dough with 1/4 cup of the stuffing mixture and seal the edges; shape the stuffed Dough into a ball. Spread the ball like a Chapati making sure not to tear the Dough and spill the stuffing. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Place the rolled-out Paratha on a hot tawa and allow cooking for 15 seconds. Flip the Paratha and let it cook for a few more seconds. Keep on flipping and cooking until all the Dough is completely done. Smear with Ghee on both the sides and remove from heat.

Serve hot Paratha with Raita Pickle or just Pickle.

Chicken Bun