Ingredients:

• For parotta.
• Atta – 2 cups.
• oil – 2 tbsp.
• Salt – 1/2 tsp.
• For stuffing.
• Potatoes – 2 medium sized -boiled and mashed.
• Green chillies – 2 – 3, finely chopped.
• Coriander leaves – a few, finely chopped.
• Coriander powder – 1 tsp.
• Jeera powder – 1 tsp.
• Red Chilli powder – 1 tsp.
• Salt to taste.

Method:

1. Knead the atta to make the dough.
2. Keep it a little tough.
3. Take the boiled and mashed potatoes and mix the green chillies, coriander leaves, coriander powder, red chilli powder and salt in it.
4. Mix it all very well.
5. Keep this aside.
6. Take a ball of dough and roll it out into half a parotta.
7. Stuff the mashed potato mixture into the 1/2 rolled parotta and roll it out fully.
8. Heat the tawa, cook the parotta on a slow fire with oil or ghee until golden brown.

Recipe courtesy of Subhashini Madhavan