I will try

Am chur is easily available. If you want grate and sprinkle very little salt , squeeze and dry under hot Sun during Raw mangoes are in season. Powder after it turns dry. I always use multigrain flour for chappathi. It comes out soft only. If you add hot water for kneading , it will be very soft.

Thank you

@Mallika Badrinath veetu samayal / Mallika Badrinath nice

Ok.

Welcome

I will try to give Aarthi

@Mallika Badrinath veetu samayal / Mallika Badrinath thank u mam

Yes. I will be doing lots

Thank you!

We will be showing shortly

Good evening

Thank you.

Thank you

Ok

I appreciate your method of making two separate chappati rounds, filling it with aloo subji and then jointly rolling them into one paratha. This method was followed by my mother, paati and if I am right almost every tamil household for making paratha. But on other hand I have been to North Indian homes [especially Punjabis] and they tend to roll chapathi maavu into one round ball, make a hole in centre, add the aloo subji, roll into ball and then flatten into paratha and cook on tava. I used to argue with some of them saying it was not right method to make paratha as in this method the aloo would sometimes leak out through a weak spot in the chapathi maavu and right method was to make two chapathi rounds. Even my mother in law who is Punjabi swears by this method and makes it this way only. I will show your video to her and tell her this is right way to make aloo paratha!

Very Happy