For the dough:
1 cup Wheat Flour.
1/2 cup Maida.
Salt to taste.
1 tsp Ajwain.
1 tsp Oil.
Dry flour for rolling.
For the stuffing :
1 cup Potatoes (Boiled,deskinned and mashed.)
2 cups Green peas (Boiled and mashed.)
1 tbsp chopped Corriander leaves.
1 tsp Chilli powder.
1 tsp Dhana-jeera powder
1/4 tsp Turmeric powder.
1 tbsp Oil.
1/4 tsp Asafoetida.
Salt to taste.
Ghee for smearing.
In a big bowl mix together wheat flour, maida ,salt and ajwain. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.
Add boiled and mashed potatoes,salt and chopped corriander.Mix well.Keep aside.
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.Roll out to form a roti.
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 ghee, spread it on parantha and shallow fry over low heat.
Turn it and again pour half a tablespoon of ghee on it.
Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.
Happy Cooking !!!