Chickpea Aloo Paratha

Serves: 3
Yields: 7

6.90 ounces potato, cut into 4 pieces (1 yukon gold / 1/2 russet potato)
4 cups water
1/2 tsp salt

Allow water and salt to boil. Add potatoes, reduce the head to medium and allow it to cook for 20 minutes. Allow it to cool, peel the skin and mash it.

1 tsp carom seed
1 tsp red chili powder
1/2 tsp salt
2 tbsp fresh / dry methi leaves
1/4 cup cilantro leaves, chopped
1 tbsp lemon juice
1/4 tsp garam masala powder

Add all the ingredients to a bowl and mix well using your hand.

2 cups chickpea flour
1 tbsp olive / sesame oil

Slowly add chickpea flour (first add 1 cup process, then add 1/2 cup process and then 1/4 cup and 1/4 cup) and mix well. Finally add oil and mix well. Form a ball and close with plastic wrap and leave it for 20 minutes.

Remove the wrap, make small balls.

Rolling Options:

Apply oil to the working surface, keep the ball on the surface, dust the rollin pin with chickpea flour and roll.

Heat the iron griddle and grease it, transfer a paratha to the griddle. Allow to cook for 30 seconds, flip and cook the other side.

Taste Note: Tastes AWESOME
Source: Priya Koundinya's GFCF Kitchen