Wheat Flour – 2 Cups,Potatoes (boiled) – 2, medium sized,Chilly Powder – ½ tsp,Salt – to taste,Garam Masala – ¼ tsp,Amchoor – ½ tsp,Cumin seeds – ½ teaspoon,Fresh coriander and Mint – 2 tbsp leaves,Cooking oil 8 tbsp.

Method

Take the wheat flour and a pinch of salt in a mixing bowl.Knead the mixture by adding little by little water till it forms to a medium-soft, dough.Keep aside for 15 to 20 minutes to mature.

To Make the filling

 Mash potatoes, add salt, chilly powder, Garam Masala, amchoor, cumin seeds, chopped coriander and mint leaves.Mix well to form a smooth paste – do not add any water.

Divide the parantha dough into equal portion of the size of around  6 cm balls. Roll them into smooth and crack free balls.Take one ball and pat the ball with dry flour, flatten into a round shape between your palms.Using a rolling pin, roll out into a 12 – 14 cm diameter circle.Brush a little oil or ghee on the surface and a place  the potato filling in the center of the dough, leaving enough rolled out surface to cover the filling on all sides, fold in the edges in a circular movement into a shape of a dim sum.Flatten the ball gently between your palms and roll out evenly to a 4-5 mm  thickness. Keep dusting dry flour as and when required during rolling process. Be careful not to let the dough break or tear.Take a tawa – Indian griddle, lightly apply cooking oil on the surface and when the surface is hot, place on of the rolled Paranthas on the hot surface. Allow it to cook till you see small bubbles on the surface, turn/flip the Parantha to cook the other side. It will soon puff up into a ball. At this stage apply and spread oil on the exposed surface, turn/flip around and again apply and spread oil on the exposed surface. Cook gently till both sides are crisp and attain golden color/spots.Serve Paranthas with yoghurt and pickles.For best results cook Paranthas on the slow-medium flame.Serve hot with fresh yoghurt, fresh salad and mango pickle