-
1
Peel and cook the potatoes till theyre very soft.
-
2
Mash them very well so there are no lumps left and it is smooth.
-
3
Heat the oil in a pan and add the ginger, garlic pastes and chopped onion.
-
4
Saute everything till the onions soft and translucent.
-
5
Add the spice powders and saute, over medium heat, for a minute.
-
6
Then add the green chillies, potatoes, salt and chopped coriander.
-
7
Mix everything well and then take off the heat.
-
8
Allow the mixture to cool and divide it into 12 equal portions.
-
9
Roll the portions into balls.
-
10
Put the whole wheat flour, salt and oil in a deep bowl and whisk together.
-
11
Add the water about a 1/4 cup at a time and knead until your dough is soft (but not sticky) and elastic.
-
12
Divide the dough into 12 equal portions and roll each into a ball.
-
13
Take one ball of dough and roll it out into a 3 circle lightly dusting with whole wheat flour if necessary.
-
14
Place a ball of mashed potato in the centre of the dough circle.
-
15
Bring up the sides of the dough circle around the potato ball and enclose it completely, pinching the dough on top.
-
16
Flatten it slightly, dust lightly with whole wheat flour, and roll out into a 1/4 thick circle.
-
17
Make sure that the filling doesnt come out while rolling.
-
18
Use the rolling pin lightly when rolling the paratha out.
-
19
Cook the paratha on a hot tawa/ skillet over medium heat till light brown spots appear on one side.
-
20
Cook similarly on the other side.
-
21
Brush lightly with oil and again cook the paratha on both sides till the brown spots deepen a bit.
-
22
Repeat with remaining dough and potato filling balls.
-
23
Serve hot with fresh thick yogurt (home-made, if possible), thin slices of raw onion and pickles.
