Guest Author - vandana trivedi

Ingredients:
Whole Wheat Flour (atta) 2 cups
Boiled and mashed Potatoes 2 medium sized
Finely Chopped Green Chillies 2
Red Chilli Powder 1 tsp
cumin powder 1 tsp
Lemon Juice 1 tsp
Salt to taste
Butter Or Oil 4 tbsps.


Method:
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.
To make the stuffing mix potatoes, red chilli powder, cumin powder,Lemon Juice, Green chilli and salt.Divide the stuffing into four equal portions.
Divide dough into four equal portions and make balls. Cover with a wet cloth and keep aside for five minutes.
Take a ball and flatten it using your palms. Now role it to make a thick round shape about 4" in diameter. Place one portion of stuffing at center. Brings the ends to the center from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently, dust with dry flour, and roll them with a rolling pin to approximately six-inch diameter.
Heat a griddle, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.
Serve hot with plain yogurt, any kind of raita or pickles.