We usually add a twist to the usual Aloo paratha recipe by adding boiled peas with the stuffing.
This is pretty much a regular breakfast item. We make the stuffing with grated cauliflower, mooli etc.
Potatoes - Large - 2
Green peas - 1 cup
Garam Masala - 1 pinch
Chilli powder - 1 tbsp
Jeera (Cumin) powder - 1 tsp
Salt - to taste
For the outer cover:
Normal Atta dough, enough to make 8 medium sized rotis.
Dry flour to roll out the rotis and seal the edges.
Ghee - 1 tbsp.
Peel and cut the potatoes into 4 large pieces and boil along with green peas. Allow the mixture to cool down. Mash the potatoes and green peas, and add the masala powders and salt. Mix well and keep aside.
Roll out two medium sized rotis (4 inches in diameter). Take a handful of the stuffing and place it on one roti. Spread the stuffing into an even layer to cover most of the roti leaving a small margin. Place the other roti on top of the stuff and seal the edges using some dry flour. Once completely sealed, roll out the paratha thin. Heat the tawa and place the paratha on the tawa. Let it brown on one side, while you apply a few drops of ghee on the other side. Turn the paratha over and let it brown the other side too. Serve hot with green chutney/pickle and curd. We usually eat it plain. This makes 4 parathas. These are usually heavy and one person can eat only 1 - 1.5 parathas.