Ingredients:

All purpose flour-1 cup
Olive oil as required
Butter as required

For stuffing:

- 8-9 medium sized boiled and peeled potatoes
- 1 tsp dhania-jeera powder
- 1 tsp finely chopped green chillies
- 1/2 tsp aamchur powder
- 1/2 tsp garam masala
- salt as per taste

Effort: 1 hour

Makes: 8 parathas

- Knead the dough in lukewarm water.The dough should be a little loose,add 3-4 tsps of oil to make the dough loose.
- Keep aside for 2-3 hours
- Add all the masalas and chopped chillies to boiled potates and mash the potatoes to make a consistent mixture.Make sure that there are no big lumps.
- Remember that once you add salt to potatoes,it is better to start making the parathas.If you leave the mix for a long time,potatoes will tend to leave water because of salt
- Heat the pan and start making small round balls from the dough.Parallely also make slightly bigger balls from the potato mix.The dough and potato balls should be 1:2 proportion.
- Rub your fingers with oil,and flatten the dough,place the potato ball in the centre of the dough,and start covering the potato ball with the dough,using your fingers.Keep moving the ball in a circular fashion.If the dough starts sticking to your hand,use some oil.Once the potato ball is completely covered with the dough,flatten the ball
- Roll the combined ball generously in dry flour.
- Start rolling the ball into a thick paratha,start rolling from the centre and gently work towards the edges.Remember to apply uniform pressure.
- Roast the paratha on the hot pan,apply butter to both sides when each side is roasted.

Courtesy: Sangeeta Bavi