Stuffed Paratha Series: Aloo-beetroot-bhindi Paratha

Paratha atta: 
2 1/2 cups wheat flour
1 1/2 tsp Salt
4 tbsp oil
Water to bind


Ingredients:

2 medium potatoes
1 beetroot
a handful of ladies fingers (okra)
2 medium onions
3 green chillies
a few sprigs of kothimeer
1 tsp ajwain
A little cooked rice (if leftover)

Masalas used:

Salt to taste
3/4 tsp dry mango powder
1/2 tsp turmeric powder
2 tsp red chilli powder
1/2 tsp jeera powder

Method:

1.    Bind all paratha atta ingredients to make a kneadable dough. Set aside.
2.       Finely chop kothimeer, onion, green chilli and ladies fingers.

3.       Pressure cook potatoes and beetroot till soft and mash till smooth.

4.       In a pan, put a little oil, add chopped ladies fingers and some salt to taste, cook till soft.

5.       Mix all ingredients and masalas.

6.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

7.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better cooking. 

8.     Ensure both sides are well cooked before serving hot with curds & pickle