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 proceedDivide 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.