flour with a little salt. Add ghee and knead to a smooth dough by
adding water. Keep it aside for 15 minutes. Mix potatoes, chopped
coriander leaves, chopped green chillies, mango powder and red chilli
powder in a bowl. Divide the dough into medium size balls. Take a
ball and roll it into a circle like a chapati using little flour for
dusting. Put some prepared mixture in the center and sprinkle little
salt. Join all the edges of the dough (rolled chapati) to seal
mixture in the center and press with your palm. Roll it again like a
chapati (about 6 inches in diameter) using little flour for dusting.
Fry the paratha on a hot tawa using oil/ghee on both sides until
brown spots appear. Serve hot with pickle, curd or tea.