ALOO PARATHA

Ingredients
Whole wheat flour (atta)-2 cups
Potato, boiled-2 medium
Pomegranate seeds (anardana)-1 teaspoon
Red chilli powder -1 teaspoon
Green chilli, chopped-1
Salt -to taste
Butter-4 tablespoons

Method:
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.Divide it into four equal portionsDivide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a lemon size dough and flatten it by pressing. Place potato mixture on it and again make it like a lemon. Seal the edges completely so that potato stuffing does not come out.Flatten these,sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.Serve hot with fresh yogurt or mango pickle.