Ingredients for the Paratha
• 1 cup rajgira flour
• 1/4 cup boiled , peeled and mashed potatoes
• 1/2 tsp black peppercorns (kalimirch) powder
• Rock salt (sendha namak) to taste
• Rajgira flour for rolling
• Oil/ghee for cooking

To Be Mixed Into A Stuffing
• 1 cup thickly grated fresh paneer
• 2 tsp finely chopped green chillies
• 1/2 tsp lemon juice
• 1/2 tsp sugar
• 2 tsp finely chopped coriander (dhania)
• Rock salt (sendha namak) to taste

For Serving
Green chutney
Fresh curds (dahi)

Preparation
1. Divide the stuffing into 6 equal portions and keep aside.
2. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water.
3. Divide the dough into 6 equal portions and roll out a portion into a 3-4’’ diameter circle, using a little rajgira flour for rolling.
4. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.
5. Roll out again into a 6-7’’ diameter circle, using a little rajgira flour for rolling.
6. Heat a non-stick tava (griddle) and cook the paratha, using a little oil/ghee, till it turns golden brown in colour from both the sides. Pat the parathas with the base of the palm to thin the edges if needed. Do not give too much force while patting to avoid breakage.
7. Repeat with the remaining dough and stuffing to make 5 more parathas.
8. Serve hot with green chutney and fresh curds.
9. Serve to the Lord and distribute the Prasad.

By Meena Samtani / Madhulila Dasi