oil in a pan and add the chopped onions, green chili and sauté. Then add ginger garlic paste and sauté. When transparent, add the turmeric, chilli, garam Masala powders and the Amchoor powder (you can add Chat Masala or little Lime instead). Now, add the mashed potatoes, finely chopped coriander leaves and combine well. Keep aside.
AlooParatha. plump with soft and spicy Aloo mix and crisp-ish on the exterior. For me, Suraj would add a generous helping of finely sliced green chillies because he knew I liked my Paratha to be teekha
Cold Winter mornings and 'alooparatha' for breakfast is an unbeatable combination. I have earlier shared the recipe for Mooli parathas ( radish parathas) and would like to quote a few lines from that post "Parathas are slightly thicker than the phulkas and are toasted on a hot tawa with ghee