Parathas With Spicy Potato Filling - cooking recipe

Ingredients

1 cup whole wheat flour
1 cup flour
1/2 tsp salt
7 oz ghee, 1/2 of the ghee chopped
None None FOR THE SPICY POTATO FILLING
1 None potato (10 oz), chopped
1/2 medium sweet potato, chopped
1 tsp coriander seeds, bruised
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 cup firmly packed fresh cilantro leaves

Preparation

Sift flours and salt into large bowl. Rub in chopped ghee. Stir in enough water (about 1/2 cup) to make ingredients cling together. Turn dough onto floured surface; knead for 10 mins or until smooth.
Divide dough into 16 portions. Roll each portion on floured surface into 6-inch round. Stack rounds between layers of plastic wrap to prevent them drying out.
For the filling, boil, steam or microwave potatoes until tender. Mash coarsely in medium bowl. Stir in spices and cilantro. Divide filling among 8 dough rounds, leaving 1/4-inch borders. Brush borders with water. Top with remaining rounds, pressing edges together to seal.
Heat some of the remaining ghee in large skillet on medium heat. Cook parathas in batches, until browned and slightly puffed on both sides. Drain on paper towels. Repeat with remaining ghee and parathas.