馅料：

1 只土豆 （大约 150-180 克）煮熟去皮

2 大勺 香菜末/芫荽末

1-1 1/2 小勺 青柠/柠檬汁

1 撮 干葫芦巴叶 （Kasuri Methi）

1/2 小勺 孜然 （Jeera/Cumin)

1/2 小勺 盐

1/4 小勺 辣椒粉

1/4 小勺 印度五香粉 Garam Masala 

其他：

1/4 杯 手粉 

1-2 大勺 黄油

2 大勺 食油

A pinch of salt （approximately 1/8 tsp）

1 medium size potato （around 150-180 gm）cooked and skinned

2 tbsp Chopped Coriander

1-1 1/2 tsp Lime/Lemon Juice

1 bunch (around 1 tsp ) of Kasuri Methi (Dried Fenugreek Leaves)

1/2 tsp Jeera/Cumin

1/2 tsp Salt

1/4 tsp Chili powder

1/4 tsp Garam Masala 

1/4 Cup of whole wheat flour for dusting 

1-2 tbsp Butter 

2 tbsp Vegetable oil

1. 把土豆煮熟剥皮，用个叉子压碎，把干葫芦巴叶捏碎和香料一起加入土豆泥里混合备用。

2. 把和好的面团揪出大约乒乓球大小的剂子，擀开包入 2大勺馅料，沾一点手粉，擀开成大约比CD稍微大一点圆饼。

3. 热上一口平底锅，加热大约半茶匙的油，把馅饼两面煎成金黄色。

4. 吃的时候加上一小块黄油，配酸奶和薄荷沾酱。

1. Boil and peel the potato skin, use a fork to mash the potato, crush the kasuri methi/dried fenugreek leaves with your palm, add it to the mashed potato with all spices and salt listed under stuffing. Mix well.

2. Take a small dough the size of a pingpong ball, roll it out into a small disk, and wrap 2 tbsp of potato filling into it, pinch the edges to seal well.

3. With the help of a rolling pin, roll the paratha into a flat disk slightly larger than a CD in size.

4. Heat a griddle with 1 tsp of oil,  cook the paratha both sides until golden brown in color.

Serve with butter, yogurt  and some mint chutney