For the parathas
Wheat flour 1 cup
Oil 1 tsp
Water as needed to form dough
Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. Divide into medium size balls.
For the potato filling
Potato 2 big, boiled and mashed
Onions 1 medium, finely chopped
Green chilly 1 no, finely chopped
Coriander leaves a handful, finely chopped
Red chilly powder ½ tsp
Coriander powder ½ tsp
Cumin powder ¼ tsp
Garam masala ¼ tsp
Salt as needed
Oil 1 tsp + for to make parathas
Heat oil in a pan and sauté the finely chopped onions until translucent. Add the green chillies and cook for a minute. Now add red chilly powder, coriander powder, cumin powder, garam masala and salt. Mix well and cook until raw smell from powders are all gone. Switch off and add to the boiled and mashed potato. Add the chopped coriander leaves and more salt if needed. Mix all well to combine. Make medium size balls out of this mixture and set aside.
To make the parathas
Take each portion of the dough and roll out to about 2 inch round. Place the potato ball in the middle and seal the ends to make a parcel. Flatten between your palm and dust dry flour. Roll out into medium thick rounds. Set aside.
Heat a tawa and sprinkle little oil. Place the rolled out paratha and cook until brown spots appear. Flip and cook for another 2-3 more minutes to get the brown spots. Serve immediately with yogurt and pickle.