Ingredients
For dough1 cup of wheat flour
1/2 tbsp - Besan
1 cup Venthaya keeri, chop it into small size, Don't ad the stem
1/4 tsp turmeric
1/2 tsp dry mango powder
1/4 tsp red chili powder
1/3 tsp salt
1/2 tsp oil
1/3 tsp salt
1/2 tsp oil
Ghee - required ( Optional )
Preparation
Take bowl add add all items one by one from the "For dough" list except water and mix them well , and add water slowly and mix with your hand. Don't add all water at once. Mix the flour till it becomes soft and then apply oil and keep it aside for 30 mins.
Take small portion(big lemon size) of dough and roll it into 5 inch circle through the rolling pin and add the Potato filling in the centre on it, then bring all the edges together and seal it. Remove extra dough from the top, and then press it. Coat with the dusting flour and roll it out into 8 inch circle through the rolling pin
Take tava (griddle) on medium heat, once it is hot, reduce the flame into sim and then apply oil on the tava and put the rolled paratha on it. Cook till the bubble starts coming up and then apply oil on the paratha and flip it, and also increase the flame into high. Again flip it and cook till you see both sides are golden in color. The Paratha is ready to serve.