For the shell
Whole wheat flour (aata) - 2 cups
Oil - 1 tablesspoon
Salt - 1/2 teaspoon
Water for making the dough
For the filling
Potato, boiled and mashed - 2 medium
Fresh green coriander - 1/2 cup
Garlic - 3 cloves ( large ones)
Ginger - 1 1/2 inch
Green chillies - 2
Amchur (Dry mango powder) - 1/2 teaspoon
Salt to taste
Oil for frying.
For the shell
In a mixing bowl sieve the flour, add salt, oil and mix well. Gradually add water, knead to make a smooth dough. Cover with a damp cloth and keep aside until the filling mixture is ready.
For the filling.
Grind the ginger, garlic, gereen chillies and fresh green coriander coarsely using a mortar and pestle . Mash the boiled potatoes and allow it to cool. Mix mashed potatoes, along with the freshly ground green masala, amchur and salt. Divide the potato mixture into 8 equal portions.
To make the paratha
Divide the flour dough into 8 equal portions. Take one portion and smooth it into a ball, using some dry flour shape the ball into a circular disk.
Take a portion of the potato filling and place in the center of the disc. Bring together all the sides and seal tightly at the center and form a ball.
Using a rolling pin, roll it into a circle of 7 inch diameter circle, using some dry flour to avoid the paratha from sticking on to the working surface.
Heat a tawa or griddle, place the paratha and cook on moderate heat for around 3-4 minutes, turn the paratha, apply some oil, spread evenly and cook over low heat. Turn once more and apply oil . to the other side. Cook both sides until it is golden brown on both sides.
Serve hot with fresh yogurt or pickle of your choice.