Ingredients:

• For Potato Fost:
• 1/2 kg – Potatoes
• 2 tbsp – Butter
• 70-80 g – cheese (grated)
• Salt to taste
• 3 to 4 Cloves – garlic, ground
• 1 tsp – Red Chilli powder
• For Paneer Stuffing:
• 250 g – Paneer (finely chopped)
• 1 – chopped Onion
• 1 tbsp – Coriander leaves (finely chopped)
• 4 – green chillies, finely chopped
• For the Dough:
• 3 cups – whole Wheat flour
• 2 tbsp – Ghee
• Salt as per the taste

Method:

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

Recipe courtesy of Sify Bawarchi