Aloo Paratha

Oil - 1 tsp

Onion - 1/2 cup, finely chopped

Green Chilli - 1, finely chopped

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, finely chopped

Lemon Juice

Heat oil in a skillet. Sauté the onion and green chilli until they become translucent.

Add the ginger garlic paste and cook until the raw aroma disappears.

Season the mixture with turmeric, chilli powder, cumin powder, chaat masala, and salt as needed.

Mix in the mashed potatoes and cilantro; combine thoroughly and turn off the heat. Garnish with lemon juice and set aside.

For Paratha:

Take a lemon-sized portion of the chapati dough and flatten it with your hands. Fill the dough with 1/4 cup of the stuffing mixture, seal the edges, and shape it into a ball. Roll out the stuffed dough into a chapati, ensuring it doesn't tear and spill the filling. Dust the dough with flour as needed to prevent sticking while rolling.

Place the rolled-out paratha on a hot tawa and cook for 15 seconds. Flip it and cook for a few more seconds. Continue flipping and cooking until the dough is fully cooked. Apply ghee on both sides and remove from heat.

Serve the hot paratha with raita, pickle, or just pickle.