Ingredients: 3 large potatoes 3 cups flour Ghee (or butter) Turmeric Powder Chili powder Anardana Powder (Or a pinch of Amchur) Chat masala powder
Boil the potatoes (for one whistle in case of pressure cooker) until they are just done, and then peel them. Sprinkle ½ tsp each of turmeric and chili podwer and ¼ tsp anardana and chat masala powders each. Add salt, and mash until no lumps remain. Alternatively, you may grate and then mash the potatoes. Mix the flour with ¼ tsp each of chili powder and anardana powder and add 2 tsp of ghee. Add water ad knead to make a smooth, medium-soft dough. Take a small piece of dough and spread it into a small circle.
Place some mashed potato in the center and cover it with the dough.
The dough should be carefully wrapped in a fan-like fashion, and finally pressed together in the center.
Place the dough smooth side up, and spread into a ½ inch thick circle.
Cook on a medium-hot skillet (tawa) and smear ghee on both sides as you cook. Smear ghee in the beginning stages if you want a soft paratha, or towards the end if you want it crisp.
Serve hot with a dollop of butter or with raita