Spiced Potato and Egg Paratha with Mint Chutney

1In a large mixing bowl, combine the whole wheat flour (2 cups), salt, and black pepper. Gradually add water and knead to form a soft dough. Cover and let it rest for 30 minutes.

2In another bowl, mix the boiled and mashed potatoes (2 medium) with chopped onions, tomatoes (2 medium), grated ginger (1 inch), minced garlic (4 cloves), and chopped mint leaves. Season with salt and black pepper to taste. Mix well to combine.

3Divide the dough into equal portions and roll each portion into a ball. Flatten each ball slightly with your palm.

4Take one flattened dough ball and roll it out into a small circle on a floured surface. Place a generous amount of the potato filling in the center.

5Fold the edges of the dough over the filling to seal it completely, forming a stuffed ball. Gently flatten it again with your palm.

6Roll the stuffed ball out carefully into a larger circle, ensuring the filling does not spill out.

7Heat a skillet or tawa over medium heat and add a little oil. Place the rolled paratha on the skillet and cook until golden brown on one side, about 2-3 minutes.

8Flip the paratha, add a little more oil, and cook the other side until golden brown and crispy, about 2-3 minutes more.

9In a separate bowl, beat the eggs (2 large) and season with salt and pepper. Pour the beaten eggs (2 large) over the cooked paratha in the skillet, allowing it to cook for a minute until the eggs (2 large) are set.

10Remove the paratha from the skillet and cut it into wedges. Serve hot with mint chutney or yogurt.