Aloo Parantha Wheels with Chili Chutney

 “I am a wheel
In circles I move,
Enveloping spices
In my groves.
Desi at heart
In a shape new,
In hope to have one
You have a few.
Potatoes & pickle
Mingle and sway,
Come get me
Before I roll away”
For the dough
2 cups whole wheat flour
½ teaspoon salt
2 cups warm water
For the filling
2 large sixed potatoes, boiled
¼ cup onions, chopped
½ teaspoon cumin seeds
1 teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon dry mango powder
1 teaspoon olive oil
Salt to taste
For the chili chutney
8 green chilies
1 small bunch of mint leaves
1 small bunch of coriander leaves
1 tablespoon lemon juice
Salt to taste
Oil to cook
½ cup mango pickle
Make the dough: Mix the ingredients and work into smooth dough. Knead well so the dough is soft. Refrigerate for a few hours before using.
Make the filling: Heat oil in a pan. Add the cumin seeds and onions and sauté till onions are brown. Peel and crush the potatoes and add them in. Mix the dry spices, mix well and cook for a minute on medium heat. Remove from heat and cool.
Make the chutney:  Grind the ingredients for the chutney in a blender. Add some water but do not make it too thin. Mix in salt and lemon juice and refrigerate for 3-4 hours to let the flavors bind.
Putting it al together: Divide the dough and potato mixture into 8 equal parts. Roll the dough into 2-3 inch circles. Place the potato balls in the center and then seal by pulling the edges of the rolled dough together to make a ball. Now roll this ball with a rolling pin into a 5-6 inch flat bread (parantha).
Heat a non stick pan. Put the rolled out parantha on the pan, put a teaspoon of oil on both sides of the parantha and cook till light brown and crisp. Press down with a spoon while cooking for added crispiness. Do this for all the paranthas.
Now take the chutney and spread 1 tablespoon of the chutney on the parantha. Also add 1 teaspoon of pickle and spread that evenly as well. Now roll the parantha slowly, and secure with a toothpick. Leave for a few minutes, before cutting it into parts approx 2 inch wide. You can secure each wheel with a toothpick.
A truly Indian finger snack!