Making of Stuffing:

In a bowl mash the potatoes well.

Add in the remaining ingredients and keep it aside.

Making of Dough:

In a large bowl add in half of the flour, half salt and knead a dough using lukewarm water.

Knead the dough with the heal of your hand to make a soft smooth dough.

Making of Stuffed Bajra Paratha:

Heat a tawa/griddle on slow.

Divide the kneaded dough into 2 equal parts. One should be able to make 2 inches size ball.

Roll out gently using some dry flour to a circle (around 2 inches in diameter)

Smear about 1/4-1/8 teaspoon of ghee on this.

Take about 2 tablespoon of potato stuffing and place it in the center.

Gently grab the edges and seal to form a tight ball.

Gently tap the stuffed dough ball within your palms so that the mixture is evenly distributed.

Now either roll this gently using a rolling pin or tap it with your fingers to form paratha. Around 3-4 inches. Do not go for big size it will be difficult to pick.

Use dry flour and while rolling always keep on sliding on the board, so that it does not stick.

You should see some bubbles coming or it being getting cooked.

Apply ghee and cook on both sides until golden brown.

Repeat and make paratha’s with the remaining flour.

Serve it hot with ghee(Clarified Butter), tomato ketchup.