Spiced Potatoes and Peas Stuffed Flat Bread with Preserved Lemons Recipe | ChefDeHome.com

Ingredients

• 3 Cup Wheat Flour, If can't find chapati flour, use 1.5 cup Whole Wheat and All Purpose Flour
• 1.5 Cup Water, Or little more, add slowly to make firm yet soft dough
• 1 tsp Salt
• 1 tbsp Canola Oil, plus extra for shallow frying paratha
• 1 lbs Potatoes, 2 large boiled potatoes, grated
• 1 Cup Green Peas, frozen, if using fresh, boil'em 5 minutes before using.
• 1/2 tsp Black Pepper
• 1/2 tsp Turmeric
• 1/2 tsp Cumin Seeds
• 1.5 tsp Salt, adjust per taste
• 4 tbsp Cilantro, fine chopped coriander leaves
• 1/2 tsp Chili Powder, plus optional one green or red small chili fine chopped
• 1/4 Cup Shallot Onions, very small diced small onion
• 1 tbsp Pomegranates, optional, dry pomegranates seeds - Anardana Seeds
• 1 tbsp Canola Oil
• 1 lbs Lemon, slice all but 2 lemons into small bite size pieces
• 2 tsp Salt
• 1 tsp Nigella Seeds
• 2 tbsp Mustard oil