for the chapati dough:
2 cups whole wheat flour
1/2 cup white flour
1 tsp salt
1 cup warm water
1 tbsp oil
for the potato filling:
2 large russet potatoes, peeled, boiled and mashed
1 small onion, finely chopped (optional)
1/2 tsp cumin seeds (dry-toasted in a skillet over medium heat until aromatic)
1/2 tsp garam masala
1/4 tsp turmeric
1/4 tsp cayenne
1 green chile, diced finely
1 tbsp lemon, or lime juice
2 tbsp fresh cilantro
1/2 tsp salt
oil or melted margarine for brushing the finished parathas
1. To make the chapatis, put the flour and salt in a large bowl, then make a well and slowly add the water and oil, mixing with one hand until it comes together into a dough. Knead on the counter for about 5 minutes, then let it rest, covered, for 20 minutes.
2. Mash together the ingredients for the filling, and form into 6 balls.
3. Divide the chapati dough into 6 equal pieces. Cover the unused balls with a damp cloth, then take a ball and roll it out on a floured surface until it’s about 6″ across. Then place a ball of potato filling on top and wrap it completely with the dough. Flatten carefully and roll into an 8″ round, then fry on a dry cast-iron skillet on medium heat until browned on both sides. Brush with margarine or oil and serve warm with chutney, curries or a soygurt sauce.