1 lb potatoes

2 medium onions

2-3 green chilies

1 tbsp Coriander leaves chopped fine

1tsp garam masala

2 tsp dry mango powder

1 tsp red chili powder

salt to taste

2 1/2 cups of plain flour

oil for shallow frying

Boil, peel and mash the potatoes. Chop the onions and green chilies finely. Mix potatoes, onions, green chilies and coriander leaves. Add all the masala and mix very well.

Knead a soft dough with plain flour and some water. Make small balls.

Take one ball and roll it about 3 inches in diameter. Put the stuffing mix in the center and cover the mix closed on all sides. Roll it again in a circle to a 4 mm thickness. You can use dry plain flour for dusting to help in rolling.

Put the griddle on heat. After it is hot  put parantha on it. After a while flip it and put some oil on top side. Again flip it and put oil on top side. Cook on both sides until nice brown spots occur.

Repeat same for all the paranthas.

You can eat them with pickles and yogurt.