Rajgira Paratha Canapes

Makes 8 Canapes
Ingredients
For the paratha canapés

• 1/2 cup rajgira flour
• 1/4 cup grated bottle gourd (doodhi / lauki)
• 1 tbsp oil
• oil for cooking
• salt to taste

For the aloo subzi

• 1 cup potato, boiled and cubed
• 1/2 tsp cumin seeds (jeera)
• 1 to 2 green chillies
• 1 tbsp chopped coriander (dhania)
• 1 tsp oil
• salt to taste

For the garnish

• Green Chutney
• grated coconut

Method
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.