For The Stuffing Heat the ghee in a broad non-stick pan and add the cumin seeds.

When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.

Add the green chillies, mix well and sauté on a medium flame for 1 minute.

Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Divide the stuffing into 12 equal portions and keep aside.

Divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.

Place a little stuffing in the centre of the circle.

Bring together all the sides in the centre and seal tightly.

Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.

Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.

Repeat with the remaining dough and stuffing to make 11 more parathas.