|Golden potatoes||5 Large|
|Turmeric powder||4 Pinch|
|Coriander powder||1⁄4 Teaspoon (dhaniya powder)|
|Garam masala powder||1⁄4 Teaspoon|
|Ginger garlic paste||1⁄2 Teaspoon|
|Lime juice||3 Tablespoon|
|Coriander||1⁄4 Bunch (25 gm), chopped (cilantro)|
|Chilli powder||To Taste|
|Cumin seeds||1⁄2 Teaspoon (jeera seeds)|
|Green chillies||4 , finely chopped|
|All purpose flour||2 Cup (32 tbs) (maida)|
|Wheat flour||3⁄4 Cup (12 tbs) (atta)|
|Unsalted butter||2 Tablespoon|
|Warm water||1 Cup (16 tbs)|
Peel, Boil and Mash potatoes.
Add dhaniya powder, garam masala powder, amchur powder (optional, if you like its tangy taste), juice of lime, ginger-garlic paste, salt, chilly powder, turmeric powder and cilantro to the mashed potato mixture and knead well.
Heat 2 tbs oil in a skillet. Add cumin seeds and allow them to sizzle. Add chopped curry leaves and finely chopped green chillies.
Add the mashed potato mixture, mix well and continue to cook until the sides of the potato mixture begin to brown slightly.
Be careful not to burn the mixture or over cook it. The mixture should just brown lightly at the bottom and the sides. Keep the mixture aside.
In a large mixing bowl, combine both the flours. Add melted butter and warm water and knead the flour well. It should form in a soft and supple ball. Add more water/flour if required.
To make the parathas
Divide the dough into small table-tennis sized balls.
With the help of a rolling-pin, flatten a ball into a disc shape.
Take a smaller sized ball of the mashed potato mixture and place it in the center of this flour-disc
Cover the potato mixture from all sides with the ends of the flour-disc.
Remove excess dough if any & flatten this ball into the shape of a medium sized disc with the help of a rolling pin.
If you feel that the dough is sticking to the rolling pin, then sprinkle some more all-purpose flour/maida & continue rolling.
Repeat procedure with the remaining potato mixture.
Left-over potato mixture can be stored in an airtight container in the refrigerator for upto 5 days.
Pan fry each paratha until golden brown. You may also smear a little butter on each side when frying.
Serve hot with any Indian pickle/raita.