Ingredients: (for the filling)
2 small sized – boiled potatoes (makes 2 parathas)
2 tablespoons – chopped cilantro
1 tablespoon – chopped green chillies
1 teaspoon – cumin seeds
1 teaspoon – lemon juice or dry mango powder or chat masala
½ teaspoon – coriander powder
½ teaspoon – salt
Ingredients: (for the covering/crepe)
1 cup – whole wheat flour
½ cup – water
4 tablespoons – oil/ghee/butter
1)Take the flour in a deep bowl and add water to it little by little just as we prepare chapatti dough. You may use less than or more than ½ cup water. The dough should be a bit soft, not sticky and not too firm. Grease your hand with a bit of oil and give the final knead to the dough.
2)Cover and keep aside.
3)Peel the boiled potatoes and mash them. Add the rest of the ingredients for the filling and mix well. Divide into two balls.
4)Grease your hand again. Knead the dough till smooth and divide into two balls.
5)Place the griddle (or frying pan) on a medium flame.
6)Dip one dough ball in dry flour and roll it into a small circle of approximately 5 inches.
7)Place one ball of the filling on your palm, flatten it and then place it in the centre of the rolled out dough. Pick up the edges of the dough and join at the centre. Pinch off excess dough, if any. Flatten it, dip it in dry flour and roll it into a thin chapatti. Do not worry if there are tears on it, the paratha will turn out to be crispier and tastier.
8)Place the paratha on the hot griddle. Flip it onto the other side after about 15 seconds. Smear each side with a tablespoon of ghee when you see brown spots beginning to appear and fry till the exterior is golden and crispy.
9)Relish the parathas with yoghurt or pickle or ketchup.