Ingredients:

• Chapatti Atta – 200 g
• Jeera – 1 tsp
• Chilli powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Yoghurt (dahi) – 3 – 4 tbsp
• Cooking oil – 2 tbsp
• Potato – 2 – 3 medium sized
• Salt to taste

Method:

1. Boil 2 – 3 medium sized potato, remove skin and mash it.
2. In one bowl, take 200 g chapati atta.
3. Add jeera, chilli powder, turmeric powder and salt. Mix it well.
4. Add mashed potato, mix it with 3 – 4 tbsp yoghurt, 2 tbsp cooking oil.
5. Add little water to make a soft dough.
6. Keep a side for about 15 to 20 minutes.
7. Make frying pan (Tava) hot on medium heat.
8. Take small ball from dough and roll it for a while.
9. Apply a little oil by four fingers and fold it into half.
10. Apply little oil and fold it. It will get triangular shape.
11. Roll it in triangular way.
12. Place it on hot tava.
13. When it gets little brown, apply oil or ghee.
14. Turn it and again apply oil or ghee on other side.
15. Keep turning simultaneously until it gets golden brown.
16. Serve with pickles.

Recipe courtesy of Aruna Bhagat