Ingredients

This is an analogue of potato pancakes, an excellent and healthy breakfast food. The preparation is split into two phases: making the dough and the filling, and putting it all together.

Dough

Put flour and a bit of salt (about 1 tsp. or to taste) in a large mixing bowl and slowly add water, mixing constantly until a thick, doughy consistency is achieved. Put aside.

Filling

Boil 2 large potatoes, put aside. Chop up green chilies and cilantro. Mash potatoes, cilantro, chilies, garam masala, Kitchen King, and a pinch of salt. Mix well.

The Actual Paratha

Take a handful of dough, twisting it off from the main clump. Pour some flour on yourhands, pour some flour on your table and roll the dough into a small ball, and then flatten it into a small disk. Hold this disk in your left hand while with the right, you take a bit of the filling and put it into the middle of the disk. Pinch the disk around the filling, sealing it in a little sphere: then smash that sphere with your hands so it is somewhat flat. Use a rolling pin to flatten it out some more into a circular disk.Make it just thin enough to see the cilantro. In a frying pan, fry the paratha, painting a bit of oil on both sides. Cool and eat. Serve perhaps with mango pickles.