Combine the complete flour, drawn butter and salt during a bowl and blend well.

Combine the total flour, drawn butter and salt in a very bowl and blend well.

For the stuffing

Heat the drawn butter in a very broad non-stick pan and add the cumin seeds.

When the seeds crackle, add the onions and sauté on a medium flame for one to a pair of minutes.

Add the inexperienced chilies, combine well and sauté on a medium flame for one minute.

Add the potatoes, salt, hot pepper powder, coriander, dry mango powder, combine well and cook on a medium flame for one to a pair of minutes, whereas stirring ceaselessly.

Divide the stuffing into twelve equal parts and keep aside.

How to proceed

Divide the dough into twelve equal parts and roll a little of the dough into a circle of one hundred millimeters. (4”) diameter circle.

Place a touch stuffing within the center of the circle.

Bring together all the edges within the center and seal tightly.

Roll once more into a circle of a hundred and fifty millimeters. (6”) diameter circle with a touch flour.

Heat a non-stick pan (griddle) and cook the paratha employing a very little drawn butter till golden brown spots seem on each the edges.

Repeat with the remaining dough and stuffing to create eleven additional parathas.

Serve in real time with recent curds.