Dry roast the panchphoran spices. Start with methi seeds first. Dry roast it till the colour changes to dark brown. Now add the rest of the spice seeds and roast it till fragrant and well roasted. Either you can grind it coarsely in a mixer grinder or crush it coarsely in a mortar and pestle. The panchphoran spice is ready.

To the panchphoran spice mix add the remaining dry powdered spices i.e. haldi, red chilli, dhaniya jeera, garam masala and amchur powder and mix well. To this now add the salt, crushed garlic paste and green chilli paste. Mix well to make a dry but a bit moist stuffing masala mix.

Slitting the Parwal is important so that the stuffing can be inserted. It needs to be slit in a way to make a cavity for the stuffing. My mom advises to do it vertical and from the top and bottom chop off bit of the head and tail. Now from the top, vertically slit the Parwal till half way. Flip the Parwal and now the tail portion is on the top, but rotate it a bot so that two ends of slitting don't meet. Slit it vertically till half way. If u look at it you are slitting it in + sign.

Slit all the parwals carefully. Now stuff the masala but do not over stuff. Keep the stuffed Parwal aside for 10 mins. Now chop the potatoes vertically and mix it with the remaining stuffing masala.

In a flat non stick pan add 3tbsp mustard oil and let is smoke. To this add the stuffed parwals and sort of fry it. Cover it with the lid After 5 to 7 mins keep turning. Do it carefully. Flip all the parwals till it is soft from inside and the outside turns brown. The parwals are cooked. Remove it from the pan in a bowl.

Now in the same pan add 2tbsp mustard oil and let it heat up. Add the masla coated potatoes and the remaining spice mix powder. Saute it and cook well by putting on the lid. The potates should start turning brown and get slight crispy on the outside and soft from the inside. Once cooked, transfer the cooked Parwal back to the potatoes and mix well and saute for 2 mins. Bharwa Parwal with potatoes is ready. Eat it with hot chapatis.