Wheat flour : 5 Cup
4 – 5 chopped Boiled aloo (potato)
Red chilly : ½ tsp.
Garam masala : ½ tsp.
chopped Fresh Coriander : 4 tsp
Jeera : ½ tsp
Ajwain : ½ tsp
Green Chilly (finely chopped) : 2 small
Salt : to taste
Mint leaves : few
Cheddar Cheese : 1 tbsp
Ghee or oil for making parantha
Mix all the stuffing ingredients, for filling the chapti – Mix chopped Boiled aloo, salt, red chilly, garam masala, Fresh Coriander, ajwain, jeera, Green Chilly, few mint leaves and onions.
Make two chapatti form atta and spread mixture in one of it and cover the mixture gently with the another chapti and roll it slightly.
Cook on a pre-heated Tawa
Turn it and pour half tablespoon ghee or butter.
Cook on a low heat till golden brown.
Serve hot with green mint chutney or mango pickle.