Atta Aloo Nashta

Ingredients:

For the Dough (Atta):

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

For the Potato Filling (Aloo):

• 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
• Salt to taste
• Fresh coriander leaves, chopped

Instructions:

For the Dough:

1. In a mixing bowl, combine whole wheat flour, salt, and gradually add water to form a smooth and pliable dough.
2. Cover the dough and let it rest for about 15-20 minutes.

For the Potato Filling:

1. In a pan, heat a little oil. Add cumin seeds and let them splutter.
2. Add chopped onions and green chilies. Sauté until the onions become translucent.
3. Add turmeric powder, red chili powder, and salt. Mix well.
4. Add mashed potatoes to the mixture and combine everything thoroughly. Cook for a few minutes.
5. Stir in chopped fresh coriander leaves and remove the filling from heat.

For Assembling Atta Aloo Nashta:

1. Divide the dough into small portions and roll each portion into a small ball.
2. Roll out each ball into a small disc, similar to a chapati.
3. Place a portion of the potato filling in the center of the disc.
4. Fold the edges of the disc to cover the filling, creating a stuffed pancake.
5. Roll out the stuffed pancake gently, ensuring the filling is evenly distributed.
6. Cook the rolled-out pancake on a hot griddle or non-stick pan until both sides are golden brown and cooked through.
7. Repeat the process for the remaining dough and filling.

Serve Atta Aloo Nashta warm with chutney or yogurt for a delicious and wholesome Indian breakfast or snack!