This is one of those dishes that i really get cravings for! and when i say cravings, I mean CRAVINGS!! it is sooo delicious. The filling recipe is not the usual potato filling so i think you should have a go and tell me what you think. :-)
For the filling:-
2-3 potatoes - Boiled and mashed
1 onion finely chopped
1 tbs oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/4 - 1/2 tsp red chilli powder or 1-2 fresh green chillies
2 tbs chopped fresh coriander
1/2 tsp turmeric
1/2-1 tsp amchoor powder ( dry mango powder) or 1 tsp lemon juice
1/2 tsp garam masala, ( this is traditional, but i use samosa garam masala)
chaat masala (optional)
About 1 1/2 cups of chapati flour,
water ( enough for a soft dough,)
1 tbs oil
a pinch of salt.
1) Make the dough, the same as you would for chapati's
2) Heat the oil and when the oils is hot, add the mustard seeds and let them pop.
3) then add the cumin seeds and let them sizzle for a second before adding the green chilli (if using) and the onion. Cook them until they are just starting to brown.
4) Add the potato's, spices and the coriander, check the seasoning and leave to cool.
5) When the mixture is cool enough to touch, roll it out into equal sized balls and set aside.
6) Divide the dough into the same amount of equal portions.
7) Roll the dough into circles, they need to be a bit thicker than a poori.
8) Place a ball of the stuffing into the centre of the dough and then start to gather up the sides of the dough until completely sealed. Pinch off the excess dough.
9) Flatten slightly with your hands and gently roll out to your desired thickness, but I prefer to keep them thick, almost like a pancake. Repeat this process with the rest of the ingredients.
10) On a pre heated tawa or frying pan (medium heat) place one of the paratha's on to the heat and cook for about 40-60 seconds, then flip over and give it a quick spread of butter and fry for about the same time. Keep flipping and buttering until nicely cooked and quite crispy. You should only have to do it 3 or 4 times, or to your personal taste.
Garnish with coriander and serve with sambharo, yoghurt and pickles.