5 cups potatoes
peeled boiled and mashed
2 tbsp ghee
or vegetable oil
1/2 cup finely diced onions
1 bunch finely chopped cilantro
1 whole green chile pepper
finely diced
2 cloves garlic
finely diced
1/2 tbsp mustard seed
1/2 tbsp coriander seeds
1 tbsp cumin seeds
3 cups whole wheat flour
2 cups all purpose flour
1 tbsp salt
1 1/2 cups water
For the Potato Filling
Heat a caste iron skillet or a suate pan over medium high heat and toast the cumin, mustard, and coriander seeds seperately, one at a time, stirring with a wooden spoon until fragrant, about 3 or 4 minutes. Heat a saute pan with the ghee or oil over medium heat and add the garlic, chile and onions and cook until transluscent and fragrant. Add the ground spices and cook for one more minute. Add this "tarka" to the potatoes. Cool to room temp and mix in the cilantro.
For the Dough
Knead together all ingredients to form a slightly stiff dough adding more water or flour as needed. Knead by hand on a lightly floured table for 8 to 10 minutes until very smooth. Allow to rest at room temperature covered with a moist towel for 30 minutes. Shape into 20 equal sized balls and form each ball, one at a time into a soup bowl shape. Fill the bowl with about 1/4 cup of potato filling and stretch the dough over the filling to seal and form a ball. Flatten out the ball gently without tearing the dough, lightly dust with flour, and carefully roll out to about a 5 inch circle.
To Serve
Cook the filled parathas on a griddle over medium heat on both sides until light golden brown. Serve immediately.