Atta Aloo Nashta

Ingredients:

For the Dough (Atta):

• 1 cup whole wheat flour (atta)
• Water (as needed for kneading)
• Salt to taste

For the Aloo Filling:

• 2 medium-sized potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

For Cooking:

• Ghee or oil for shallow frying

Steps:

For the Atta Dough:

Step 1: In a bowl, combine whole wheat flour and a pinch of salt.

Step 2: Gradually add water and knead to form a smooth and soft dough. Cover and let it rest for 15-20 minutes.

For the Aloo Filling:

Step 3: In a pan, heat a bit of oil or ghee. Add cumin seeds and let them splutter.

Step 4: Add chopped onions and green chili. Sauté until the onions become translucent.

Step 5: Add mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.

Step 6: Stir in fresh coriander leaves and remove from heat.

Assembling and Cooking:

Step 7: Divide the rested atta dough into small lemon-sized balls.

Step 8: Roll each ball into a small disc, like a mini chapati.

Step 9: Place a portion of the aloo filling in the center of the disc.

Step 10: Fold the edges of the disc over the filling, sealing it to form a stuffed ball.

Step 11: Roll out the stuffed ball into a flat disc again, being careful not to let the filling come out.

Step 12: Heat a griddle or tawa and cook the nashta on both sides using ghee or oil until golden brown.

Step 13: Serve hot with yogurt or your favorite chutney.

Enjoy Atta Aloo Nashta as a wholesome and flavorful breakfast option that combines the nutritional benefits of whole wheat and the deliciousness of spiced potatoes.