Ingredients for Stuffing:
2 Large Idaho Potatoes
1 tbsp Fresh Ginger (Peeled and Minced)
1/4 cup finely chopped Coriander leaves
1 tbsp Red Chilli Powder or you can green Chilli paste
2 tbsp Coriander Powder
2 tbsp Mango Powder
1 tbsp Pomegranate seeds
Salt to taste
Oil or Butter to brush on top of the Paratha
2 cup Durum whole wheat flour
About 3/4 cup water
2 to 3 tbsp Oil
Boil the potatoes in lightly salted water to cover until tender about 20 minutes. Then peel and mash them in a bowl. Mix all the ingredients together. In a food Processor , add all the dough ingredients and little oil except water and process until everything is smooth. Then with the motor running, add the warm water in a slow, steady stream until the dough gathers into a smooth ball and cleans the sides of the work bowl , add more flour if the dough seems sticky and more water if it seems too dry. ( I am using warm water because it keeps the dough and paratha’s soft when they are done). Now lightly oil your hands and transfer the dough to a bowl. Cover with plastic wrap or the lid on the bowl and let it rest for 1 to 2 hours. Divide the dough equally into 10 to 12 balls . Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat generously with dry flour and roll into a 4 to 5 inch circle. Place the stuffing in the center , bring the edges together, pinch to seal , then shape into a ball once again.
Flatten and coat this stuffed ball with flour and roll it into a 7 to 8 inch circle of even thickness. As you roll, keep turning and dusting the dough with flour or it may stick to the rolling surface. If the stuffing has excess moisture, the parathas may develop tiny or large holes as they stretch while rolling. If that happens , seal the holes by putting a little dry flour over them or pinch them together.
Place the rolled paratha’s on the hot tava. Turn it over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with oil. Flip it over again and gry the oiled side about 30 seconds. Similarly base and gry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle and serve with hot spicy lemon pickle or Mango pickle and Masala Yoghurt (Add pinch of mango Powder, red chilli powder and salt in Plain yoghurt and mix it properly)