Ingredients

• 3 cups atta (whole wheat flour)
• Atta to dust
• Ghee or butter
• Salt to taste
• The filling
• 500 gms potatoes
• 2 tbsp. ginger, chopped
• 4 green chillies
• 2 tbs. coriander leaves, chopped
• 1 tsp. chilli powder
• 1 tsp. pomegranate seeds powder or 1 tbsp. lemon juice
• Salt

1. Boil, peel and grate potatoes.
2. Mix the flour with water and salt into a soft dough and divide into equal sized balls.
3. Cover with a moist cloth and keep aside for 10 minutes.
4. Meanwhile, add the ginger, green chillies, coriander, chilli poweder and lemon juice or pomegrante seed powder and salt to the poatoes and mix well.
5. Place the balls on a lightly floured surface and roll into round discs about 4″ inch diameter, keeping the centre thicker than the edges.
6. Place a portion of the filling in the middle, enfold the filling and bring the edges to the centre and seal. Then  flatten again with a rolling pin to approx. 8″ diameter.
7. Place paratha on a heated tava and bake turning over once.
8. Apply butter or ghee all around and fry both sides over low heat until golden brown.
9. Remove and serve immediately with yoghurt and pickle or butter.