Ingredients:

• For Potato Fost:
• 1/2 kg – Potatoes
• 2 tbsp – Butter
• 70-80 g – Cheese (grated)
• Salt to taste
• 3-4 Cloves of Garlic
• For Paneer Stuffing:
• 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 to 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 boil them.
4. When nearly cooked, remove them from water.
5. Peel the outer layer and grate them. Add salt.
6. In a fry pan, heat the butter and spread the potato mixture.
7. Smash the potatoes. Let it cook for 10 mins on low gas.
8. When it turns slightly golden brown, turn the potato mixture upside down.
9. Now, sprinkle cheese and chilli powder on the surface.
10. Cover the fry pan and cook for another 5-10 mins till the cheese melts.
11. Method for preparing cheese stuffing:
12. Mix the paneer, onions, coriander leaves and chillies.
13. Add salt to taste.
14. Finally, mix the both the stuffings properly.
15. For the dough:
16. Add water to make a dough and make it into 8-10 small portions.
17. Take a small portion and roll out into a thin round chapatti.
18. Smear a little ghee on the chapatti and spread the paneer and potato mixture.
19. Fold the side to form a rectangle. Press sides lightly.
20. On a pan, smear oil or ghee lightly.
21. Place the paratha and fry both sides till brown patches appear.
22. Repeat with the rest of the dough.
23. Serve hot with chutney or sauce or with thick curd mixed with 1 tbsp of sugar.

Recipe courtesy of Sirisha Vishnubhatta