Ingredients
400 grams white or red potatoes, peeled, boiled and coarsely mashed
2 green finger chilies, finely chopped
1/2 tsp salt
pinch of ajowan seeds (optional)
large knob of butter/ ghee, plus extra for buttering
300 grams wholewheat flour, extra for dusting
1 tbsp vegetable oil
Method
In a bowl, mix the mashed potatoes, chilies, salt, ajowan seeds and knob of butter. Pour the flour in another bowl and knead it with 155 ml tepid water for 5-7 minutes to make a pliable dough. Divide the dough into 8 equal parts and cover with the damp cloth. Slightly flatten one ball to make a bowl shape. In the center of it place 1 tbsp of potato mixture. Bring the edges of the dough together to cover the filling and flatten again. Dust a smooth surface with flour and roll out each disc, with the join down, into a circle of 6 inches in diameter.
Heat a griddle pan over a medium to high heat and grease with oil. Smear butter over one side of each paratha and place this side on the heated pan. Cook both the sides by applying butter on both the sides. Serve with raita and/ or pickle.