250 g whole-wheat flour
1/2 tsp salt
150 g potatoes
1 tsp red chilli powder
1 tsp chopped green chilli
Salt, to taste
4 Tbsp oil
• Sieve the flour with 1/2 tsp salt. Boil the potatoes and then peel, grate and cool them. Mix the potatoes, red chilli powder, chopped green chilli and salt together. Divide the mixture into four equal portions. Mix the flour with water gradually and then knead to make dough. Cover with a wet cloth and set aside for 15 minutes.
• Divide the dough into 4 equal portions and make balls. Cover with a wet cloth and set aside for 5 minutes. Take a ball and flatten by pressing it. Place the potato mixture on it and again make it into a ball. Seal the edges completely so that the potato stuffing does not come out. Repeat this procedure until you have four balls.
• Flatten the balls, sprinkle a little flour on them and roll them with a rolling pin to approximately 6 inches in diameter to form parathas.
• Cook the parathas on a tava on moderate heat for 3 minutes. Turn the parathas and pour some oil over each one. Spread the oil on the parathas and shallow-fry them over low heat. Turn them and pour oil on each one. Cook on low heat until golden brown.
Makes 8 to 10 servings