Aloo Cheese Parathas

Slowly add water to maida and make a soft dough. Apply a tsp of oil, cover with kitchen towel and set aside.

For the stuffing: Mash boiled potatoes to coarse mixture. To this add finely chopped chilly slices, finely cut onion cubes and finely chopped coriander slices.

Also add cumin powder, coriander powder, Amchur, salt and chilly powder. Check for spices and adjust accordingly. Add grated cheese too. Combine everything well and divide the mixture to large lemon size. Set aside.

Kneed the maida dough well for a minute. Divide to 6 to 7equal portions. Roll each dough to a thick and medium size puri. Place the aloo mixture and bring all the ends of roti to form a potli.

Seal the centre well to ensure there are no gaps. Flatten the roti between palms to spread the aloo mixture equally. Repeat for the rest.

Dust some dry flour on the slab/ working station. Roll each roti to desired size and fry on hot tava on both sides till nicely roasted. Transfer on plate and serve hot with dollop of makhan/butter.

In a cup of fresh yoghurt season with salt. Garnish with cumin powder and chilly powder. Serve with parathas. Also serve with achar to complete the meal.