Aloo Puri Breakfast Recipe/ Mathura ke dubki wale aloo recipe

Ingredients
6-8 medium size potatoes/aloo, (boliled, peeled and mashed)
2 to 3 green chilies, chopped
1 tsp cumin seeds/jeera
1 tsp dry ginger powder or 1 inch ginger, finely chopped 
1 tsp kashmiri red chili powder 
½ tsp turmeric powder/haldi
¼ tsp asafoetida powder/hing
1 tsp dry mango powder/amchur
1 tsp garam masala powder
¼ cup chopped coriander leaves
3 cups water
2 tbsp oil
salt as required

Instructions
1. Heat oil in a pan add cumin seeds and crackle them.
2. Now add the green chilies and stir for a few seconds.
3. Turn off the flame and add turmeric, asafoetida, kashmiri red chili powder, garam masala powder and dry ginger powder. Stir and turn on fire again.
4. Now add the mashed potatoes and stir well. Add  3 cups water, dry mango powder and salt.
5. Stir very well and let the curry simmer for 10 to 12 mins.
6. Turn off the flame, stir and keep covered for few minutes. 
7. Garnished with green coriander and serve mathura ke dubki wale aloo with pooris, luchis or kachoris.

How to use your cooked left over sabzi to prepare healthy and tasty mix veg paranthas?

Ingredients
Leftover cooked vegetable (dry) - 1cup
Wheat flour - 2 cups
Onion - 1 medium (finely chopped)
Mint       10-15 fresh leaves (finely chopped)
Coriander Seeds - 1 tbl spoon (roasted)
Dried pomegranate seeds - 1 teaspoon
Ghee - 5 tablespoons
Oil - for cooking

Method
Take 2 cups of wheat flour in a big bowl and add 1 cup cooked dry vegetable, finely chopped onion, mint leaves, roasted coriander seeds, dried pomegranate seeds and knead into soft dough with enough water. Apply 1/2 table spoon of ghee and keep aside.

Devide the dough into equal portion and roll out each portion into a round chapati. Now apply 1 tbl spoon ghee and fold the chapati into half again apply 1 tbl spoon ghee and fold the chapati into half you will get a triangular shape, further roll them out into parantha. Heat the tawa or non-stick pan, apply 1 tbl spoon oil and place the parantha on it and cook both side till you get the evenly golden colour on both side. Transfer into a serving dish and serve it with chilled curd or mixed pickle or mint chutney.