Steps
- Boil 4 medium potatoes until tender. Peel and mash completely smooth.
- Mix 2 cups of whole-wheat atta flour, ½ teaspoon of salt, and 1 tablespoon of oil. Gradually add about ¾ cup of water, as needed, and knead into a soft, smooth dough. Cover and rest for 20-30 minutes.
- Mix the potato with 1 green chili, finely chopped, ¼ teaspoon of Kashmiri chili powder, ¼ teaspoon of garam masala, ½ teaspoon of amchur, and 1 tablespoon of chopped cilantro. Season with salt.
- For each paratha, roll two small dough balls into matching rounds about 4½in / 12cm wide. Spread potato filling on one, leaving a clear edge. Cover with the other round and seal firmly.
- Dust with flour and gently roll to about 7in / 18cm wide. Repeat with the remaining dough and filling.
- Cook on a hot skillet until the underside starts to set. Flip, brush with oil, and flip again. Oil the other side; keep turning and pressing the edges until both sides have brown spots and are cooked through.