Fenugreek leaves (methi) finely chopped
Whole wheat flour (atta)
1 1/4 cups
1 inch piece
Green chilli, finely chopped
Red chilli powder
Potatoes, boiled and peeled
Dry mango powder (amchur)
Heat 1 tbsp ghee in a non stick pan and add cumin seeds. When they are well browned, add ginger and green chilli and mix.
Add fenugreek leaves, red chilli powder and salt. Mix and cook till all the moisture dries up. Transfer into a bowl. Mash the potatoes and add.
Add some more salt and dried mango powder and mix well. Add wheat flour to this mixture and knead into a soft dough.
Divide the dough into small portions and roll into balls. Heat a non stick tawa. Roll a dough ball in flour and roll it into a roti.
Spread a little ghee on it and sprinkle some flour. Then fold it into a square and press lightly. Roll it out into a small thick parantha.
Place the parantha on the hot tawa and cook. Turn it over and apply some ghee.
Turn over once again and apply some more ghee and cook till both sides are golden. Serve hot.