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1
Mix the flour with warm water, 1 teaspoon salt and 1 Tablespoon oil. Make sure the dough is not too soft and stretchy after mixing. You can add more flour/water so it is pliable enough. Cover and keep the dough aside.
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2
Chop the onion, coriander and green chilies really fine. Peel, boil and (once they are boiled soft) mash the potatoes with salt. Then add the onion, chilies, coriander leaves, coriander seeds and lemon juice. Mix well. Divide the mixture into portions (3 tablespoons each).
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3
Divide the dough into small balls (around 2 tablespoons of dough). Roll the dough into a thick disc and place the portions of potato mixture in the center. Fold the dough around the mixture, seal well, dust with flour and use gentle pressure to roll it flat and as thin as you can. Make sure none of the mixture comes out of the dough. You will know when to stop rolling. Repeat until you have enough parathas (or you run out of dough/potatoes).
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4
Heat the tava/pan, coat with oil. You can also use olive oil spray here.
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5
Place the paratha on the hot surface and add a little oil. Heat until it is golden brown and develops brown spots. Then flip it over, add a little more oil and cook until that side is done. Repeat this for all the parathas.
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6
If you are not serving them right away, keep them covered in a cloth and place a lid over them so they stay soft and fresh. Makes 6-7 parathas.
