Ingredients

Whole wheat flour (atta) 2 cups
Potatoes (boiled) 2 medium sized
Pomegranate seeds 1 tsp
Red chilli powder 1 tsp
Green chilli (chopped) 1
Salt to taste
Butter or oil 4 tbsps

METHOD

Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.

Divide it into four equal portions

Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes.

Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out.

Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.

Serve hot with fresh yogurt or mango pickle.