|Potatoes||2 , sliced|
|Salt||1 1⁄2 Teaspoon|
|Green chilies||2 , chopped|
|Crushed red chilies||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Mango powder||2 Teaspoon|
|Chopped fresh coriander||1 Tablespoon|
|Flour||2 Tablespoon (For Dusting)|
|Melted ghee||6 Tablespoon|
|For parata dough|
|Chapati flour||12 Ounce (375 Gram)|
|Water||1 Cup (16 tbs) (To Form A Soft Dough)|
Boil the potatoes until soft.
Drain, then mash with the salt, chillies, chilli powder, mango powder and coriander.
To make the dough, sift the flour and salt into a bowl, make a well in the centre.
Gradually add water, mixing it in with your fingers, to make a soft dough.
Knead it on a flat surface, using your knuckles.
Leave to stand for 10-15 minutes.
Break off balls slightly smaller than a tennis ball and make them into flat, round shapes, using the palm of your hand.
On a lightly floured surface, roll the shapes out to about 15 cm (6 inches).
Put about a tablespoonful of the potato mixture into each parata and bring the edges together into the middle to make a round ball.
Gently flatten it, then roll out to about a 25 cm (10 inch) round.
Dust the parata with flour, if necessary.
Heat a thawa or flat griddle until it begins to steam.
Gently lift each parata on to the thawa, pouring 1 teaspoon of ghee on top.
With a flat spoon or a spatula, turn each parata over and fry it, slowly moving it about.
Pour over another teaspoon of ghee and turn over again.
Fry for a further 30 seconds, remove and serve with mango chutney, if liked.