Ingredients (Makes 6 parathas)
Atta/ Whole wheat flour - 2 cups
Salt to taste
Water to knead the dough
For the filling:
Baby purple potatoes - 6
Red chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Fresh coriander leaves/Cilantro - 2 tablespoons finely chopped
Salt to taste
Knead the dough with enough salt and water. The dough should be soft and pliable. Leave it aside for atleast 30 minutes.
Boil the potatoes until they turn real soft. Since I used the quick cooking baby potatoes, they got ready in less than ten minutes. Peel the potatoes and mash them well. Add the red chilli powder, garam masala, salt and the freshly chopped coriander leaves to the potato and mix well.
Make small lemon sized balls of the dough. Flatten it into a small circular disc using a rolling pin. It should be rolled out such that the ends are thinner than the center, so that the filling does not ooze out. Take a tablespoon of the potato mixture and place it in the middle of the rolled out dough. Grab the four sides of the dough and seal them well in the center to cover the filling. Dip the dough in some dry flour and roll it out carefully using a rolling pin taking care that the filling doesn't come out.
For step by step pictures of how to make the paratha check here
Heat a tawa/saucepan. Place the rolled out paratha on the tawa and drizzle some oil/ghee. Cook on both sides until you get golden brown spots. Add a dollop of ghee if you like :)
Serve warm with yogurt and pickle/ketchup.