2green jalapenos +1/2 inch ginger crushed together
½teaspooncumin powder
½teaspoongaram masala powder
1teaspoonlemon juice
1teaspoonsalt
Instructions
Boil 2 large potatoes until they are tender.
Paratha
Put the wheat flour it in a mixing bowl. Add salt and oil. Mix. Make a well in the center and add ¾ cup water. Mix and knead to a smooth dough. The dough should be soft, supple but not sticky.
Set the dough aside for 10-15 minutes.
Potato stuffing
Peel off the skin. Mash the potatoes until smooth, any large chunks will tear the paratha while rolling. Add onion, cilantro leaves, salt, cumin powder,garam masala powder, crushed ginger-jalapenos and lemon juice. Mix until combined
Assembling the parathas
Divide the dough into 4-5 equal portions, do the same for the potato stuffing.
Roll each dough ball into a circle about 6 inches in diameter. Put one potion of the stuffing on to prepared dough. Seal in the center and press slightly. Roll into thick circle of about 6 inches.
Warm a heavy bottom frying pan. Add one tablespoon butter.
Place the flatbread with the sealed side on the bottom of the pan first.
Cook until golden brown and crispy on one side - about 2-3 minutes then flip over and cook on the other side.