Sieve flour with half a teaspoon of salt. Add three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Mix potatoes, mint leaves, pomegranate seeds, red chilli powder, green chilli and salt.
Divide it into four equal portions. Divide dough into four equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing taking care that the sides are thinner than the middle. Place one portion of potato mixture in the centre and gather the edges and shape into a peda again.
Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them one by one to approximately a six-inch diameter parantha. Heat a tawa, place the parantha on it and cook on moderate heat for three minutes. Turn and pour half a tablespoon of oil or butter, spread and shallow fry over low heat.
Turn it and again pour half a tablespoon of oil or butter on other side too. Cook on low heat till golden brown on both sides. To make Tomato Salsa, cut the base of the tomatoes, making a cross slit on the topside. Immerse in boiling water for ten seconds. Remove and immediately put them in cold water.
Peel, deseed and chop them roughly. Squeeze lemon, strain and keep juice aside. In a medium sized bowl, combine tomatoes and onion. Add olive oil, vinegar, lemon juice and salt. Crush oregano and add. Add coriander leaves.
Mix well and let sauce stand for at least two hours to blend the flavours. Serve at room temperature.