Directions

Prepare the potato stuffing

• Cook the potatoes.
• Mash the potatoes in a mixing bowl.
• Add the ground coriander, cumin, cayenne pepper, and fresh coriander leaves and mix.
• Form 10 equal potato balls set aside until the dough is ready to roll.

Prepare the dough and stuff with potatoes

• Place the flour in a large mixing bowl and add salt and oil.
• Mix the ground spices into the above mixture.
• Add warm water and mix the ingredients, until it adheres together to form a ball.
• Knead the dough for 5 minutes and cover and set aside for at least ½ hour.
• Set the griddle over moderately low heat to preheat for 5 minutes.
• Take the kneaded dough and divide into 10 pieces – roughly 3 inch balls.
• Take one ball at a time and roll them in the dry whole wheat flour.
• Roll the ball into flat ½ inch thick, 4 inches in diameter.
• Place one potato ball in the center and fold the dough around it.
• Again, dip the ball in wheat flour.
• Roll out the dough until it is ½ thick, 6 inches in diameter.
• Put it on the heated griddle, it should be flat without any wrinkles.
• Cook for 1 minute on the first side, turn it over.
• Cook for 1 more minute on the second side, add ½ teaspoon of oil and cook.  The paratha will swell with steam and puff into a balloon.
• Remove from griddle and set aside in a clean dish.
• Repeat the process for each ball and complete all 10.
• Stack the paratha’s and cover when cool.