Bajra Paratha with Gaon ki Chutney - Chef Kunal Kapur

Ingredients

• Bajra Atta (pearl millet) – 1½ cups
• Atta (whole wheat Flour) – ½ cup
• Potato boiled and mashed – ½ cup
• Onion chopped – ¼ cup
• Green chilli chopped – 2nos
• Chilli powder – ½ tsp
• Black pepper powder – ¼ tsp
• Turmeric – ½ tsp
• Ginger chopped – 2tsp
• Coriander chopped – handful
• Sesame seeds (til) – 1 tbsp
• Salt – to taste
• Ajwain (carom seeds) – 1 tsp
• Mango Pickle paste/masala – 2tbsp
• Black salt – a generous pinch
• Ghee – 2tbsp
• Methi leaves Chopped (fresh) – 2cups
• Water – as required
• Ghee/Oil – for cooking
• Atta (whole wheat Flour) – for dusting
• Tomatoes roughly cut – 4nos
• Green chilli – 1no
• Onion roughly cut – ¼ no
• Garlic clove – 1no
• Lemon juice – 4tbsp
• Black salt – to taste
• Mustard oil – a dash