Ingredients
| Quantity | Measure | Ingredients | Description |
| 5 | Medium | Chillies, Green | Chop for stuffing |
| A | Little | Chilly Powder, Red | For mixing |
| 100 | Ml. | Cooking Oil | |
| 1 | Teaspoon | Cooking Oil | |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | Mince and measure |
| 1 | Teacup | Flour, Wheat - (Atta) | |
| 2 | Large | Potatoes | Boil and mash |
| A | Little | Salt | For mixing |
| A | Little | Water |
Method:
Stuffing:
1. Mash the 2 large potatoes, boiled and peeled . Add 1 tablespoonful of chopped coriander leaves and 4-5 finely chopped green chillies. Mix well.
2. To this mixture add all the spices - Salt and red chili powder according to taste & again mix well.
Dough:
1.Mix one Cup Of Plain Flour (Atta) and 1 Tbsp. Oil with little water, and knead into dough. Divide the dough in equal small balls & roll them out in the form of a small puri.
2.Now put the above mixture over it and seal it like a ball, and then roll it into a Paratta.
Frying:
Now cook on a thawa (Griddle) with Ghee (clarified butter) until light brown and serve hot.
Serve with Chutney or pickle or just plain fresh curds.
In summer when weather is hot, add salt to the mixture of potato only when you are about to prepare the Parattas. If you do this well in advance the salt will make the mixture very sticky.
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