RAJGIRA PARATHA CANAPÉS

Makes 8 Canapés.

For the paratha canapés
½ cup rajgira flour
¼ cup grated bottle gourd (doodhi / lauki)
1 tablespoon oil
oil for cooking
salt to taste

For the aloo subzi
1 cup boiled and diced potatoes
½ teaspoon cumin seeds (jeera)
1 to 2 green chillies
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

For the garnish
green chutney
grated coconut

For the paratha canapés
1. Mix all the ingredients and knead into a soft dough using water only if required.
2. Divide the dough into 8 equal portions.
3. Roll out each portion thinly into a circle of 1" diameter.
4. Cook each paratha canapé on both sides using a non-stick pan until brown spots appear on the surface. Keep aside.

For the aloo subzi
1. Heat the oil in a non- stick pan, add the cumin seeds and allow them to crackle.
2. Add the green chillies, potatoes and salt, mix well and cook for a minute.
3. Add the coriander, mix well and keep aside.

Put it together
1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi.
2. Top with a dollop of green chutney.
3. Serve garnished with grated coconut.