Method

For the Stuffing

Mash the potatoes and mix in the rest of the ingredients, keeping the mixture slightly soft by adding water or soy milk. The mixture should be slightly softer than usual, so that the parathas have a softness despite not having any oil.

For the Paratha

With the above ingredients, make a dough that can be easily rolled out. Divide the dough into golf -size balls. Either roll each ball out into a small, thin disc or press the dough out into a concave disc with the fingers of both hands. Stuff each disc with a gooseberry-sized ball of stuffing and close the disc to form a sealed ball. Now, carefully roll out the ball with the stuffing inside, to form a disc of 2 to 3 mm thickness.

Alternatively, you may roll out two thin (1 to 2 mm thick) discs like rotis, spread some of the stuffing in a thin layer on one, cover with the other like a sandwich, seal the edges and lightly roll out again to get a thick (3 to 4 mm thick) stuffed paratha.

Toast each paratha on both sides on an iron griddle (tawa), until lightly browned on both sides.

Variation

You may use any flour such as whole wheat, bajra, jowar or other millets.

For the stuffing you may use other vegetables such as sweet potato, cabbage, cauliflower or cooked and spiced moong dal, chana dal, etc.

Serves 2-3