|Dough||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped coriander||1 Tablespoon|
|Chopped green chilies||1 Tablespoon|
|Amchur powder||2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon|
Mash the potatoes coarsely or cut into very small pieces.
Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
Add the green chillies and fry again for 1 minute.
Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
Cool the mixture.
Knead the dough very well.
Take a small portion of the dough, flatten a little and put a tablespoon of the potato mixture in the centre. Cover the potato mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.
Put the parathaon a hot tava (or skillet), cook for a minute or two and turn once. After a minute, add a little ghee around the edges.
Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
Repeat for the rest of the dough.