Ingredients:

• For Potato Fost-
• 1/2 kg Potatoes
• 2 tbsp Butter
• 70-80gm Cheese (grated)
• Salt to taste
• 3-4 Cloves of Garlic
• For Paneer Stuff
• 250 mg finely chopped Paneer
• 1 chopped Onion
• 1 tbsp finely chopped Coriander leaves
• For The Dough
• 3 teacups whole Wheat flour
• 2 tbsp Ghee
• salt as per the taste

Method:

1. Prepare the potato fost and paneer stuff separately in a different pan.
2. Method for preparing potato fost:
3. Wash potatoes and put them to boil. When nearly cooked, remove them from water. Peel the outer layer and grate them. Add salt.
4. In a fry pan, heat the butter and spread potato mixture.
5. Smash the potatoes. Let it cook for 10 mins on low gas.
6. When slightly turned into golden brown, turn the potato mixture upside down.
7. Now sprinkle cheese and chilli powder on the surface.
8. Cover the fry pan and cook for another 5-10 mins till cheese melts.
9. Method for preparing cheese stuff:
10. Make the stuff by mixing the paneer, onions, coriander leaves, chillies.
11. Add salt to taste.
12. Finally mix the both the stuff properly.
13. For the dough:
14. Add water to make a dough and make into 8-10 small portions.
15. Take a small portion and roll out into a thin round chapatti.
16. Smear a little ghee on the chapatti and spread the paneer and potato mixture.
17. Fold the side to form a rectangle. Press sides lightly.
18. On a pan, smear oil or ghee lightly.
19. Place the paratha and fry both sides till brown patches appear.
20. Repeat with the rest of the dough.
21. Serve hot with chutney or sauce or with thick curd mixed with in 1 tbsp of sugar.

Recipe courtesy of Sirisha Vishnubhatta