Paranthas are sometimes stuffed with herbed potatoes, shredded radishes and cauliflower with its water squeezed out, peas and even sugar (my daughter Aashika loves sugar paranthas and so do her school friends) or dried fruit pastes. Cut into wedges, they are excellent finger foods for parties. Allow 1-2 per person, depending on the size of the breads and the accompanying dishes. Serve with yogurt raita and Indian pickles.

Ingredients:
2 medium potatoes (boiled, peeled, mashed and cooled to room temperature)
1 tsp. Coriander powder
1 tsp. Cumin powder
1/2 tsp. amchoor powder/mango powder
1 green chili minced (optional)
1 tsp. Chilli powder
1 tsp. lime/lemon juice
salt to taste
finely chopped cilantro
2 cups wheat flour

Method:
Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies, salt, cilantro, lime juice and chili powder.
Make small balls of the mixture.
Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter.
Place Potato mixture on it and again make it into a ball.
Seal the edges completely so that the stuffing does not come out.
Flatten these balls and roll into a 6 inch circle.
Pre-heat the griddle (tawa). Turn it and spread little oil or butter and cook over low heat.
Turn it again and spread butter/oil on the other side.
Cook both sides till golden brown.
Serve with chutney, yogurt, steamed vegetable and Indian pickles (A variety of pickles and chutneys are available in our store).