Aloo Paratha

Ingredients:
100g potatoes, boiled, peeled & mashed

2 green chilies, chopped

1 onion, chopped

1 tsp ginger-garlic paste

1/2 bunch cilantro

2 cups wheat flour

Salt to taste

2 tbsp oilGhee (butter) for frying

Method:
Heat oil in a pan, fry the chopped green chilies and onions until they turn golden brown. Then add ginger-garlic paste, mashed potato, salt and mix well.
Add chopped cilantro, fry for another 5-6 minutes, remove from heat and keep aside.
Mix wheat flour with salt and knead to make a smooth dough. Divide the dough into small parts and roll them into puris.
Place the potato mixture in the center of each puri, cover with another puri and close the edges.
Roll again into paratha shape and fry on both sides on a flat pan with ghee.
Repeat with the other puris and serve hot.

Shahi Paratha

Ingredients:
1 cup wheat flour

500 gms minced meat

2 eggs, beaten

1 onion, chopped

1 tomato, chopped

5 green chilies, chopped

1 tbsp ginger-garlic paste

Few coriander leaves, chopped

2 tbsp oil

2 tbsp ghee

Salt and red chili powder to taste

Method:
To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two portions of the dough and make two thin chapaties.
On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette.
Top this with the next chapati and press the edges of the two chapaties tightly.
In a Straight pan (tava) fry the paratha with a little oil, till both the sides are well done.

Serve hot with yougurt/raita.