| 1. | To make filling: Pour water in a Hawkins pressure cooker. Place potatoes in cooker, preferably on a grid. Close cooker. Bring to full pressure (first whistle) on high heat. Reduce heat and cook 10 minutes. Meanwhile do step 5. |
| 2. | Remove cooker from heat. Release pressure by slight lifting of vent weight. |
| 3. | Open cooker. Remove potatoes. Cool just till potatoes can be handled. Peel and mash potatoes. Allow to cool. Add remaining ingredients. Mix. |
| 4. | Rub hands with a little ghee. Make 12 balls about 1½ inch/3.8 cm in diameter. Keep covered. |
| 5. | To make dough: Mix flour, salt, ghee and ¾ cup/180 ml water. Add enough of remaining water ( ½ cup/120 ml), 2 tbsp/30 ml at a time, mixing after each addition, till dough forms a soft ball (stop adding water before dough becomes wet and sticky). Knead till dough is smooth and elastic (about 2 minutes). Keep covered with a damp cloth about 30 minutes. |
| 6. | Rub hands with a little ghee. Knead dough briefly. Make 12 balls about 1½ inch/3.8 cm in diameter. Keep covered with a damp cloth. |
| 7. | On a floured board, roll each ball of dough into a flat round 4 inch/10 cm in diameter (To prevent sticking when rolling out rounds of dough: slightly flatten balls and press the balls lightly in flour on both sides. Shake off excess flour and roll out). Keep on a lightly floured surface, covered with a damp cloth. |
| 8. | To stuff paratha : Place round on palm of hand. Cup hand slightly to form a depression in center of round. Place one ball of filling on round. Surround filling evenly with dough by gently opening and closing hand slightly in a pulsating motion till some edges just meet. Pinch together the edges which meet just enough to seal. Pat sealed area to get an even thickness of dough. Repeat till round is closed fully. Placed stuffed round on board. Flatten slightly. Stuff remaining rounds of dough in the same way. Keep covered with a damp cloth. On a floured board, roll each stuffed ball gently into a flat round 15 cm in diameter. Keep on a lightly floured surface, covered with a damp cloth. |
| 9. | Heat tava on medium heat about 3 minutes. |
| 10. | Put round on tava. Cook 1 minute. (Top should begin to look dry and darken. There should be a few light brown specks on the underside. If you can adjust the heat so that a few brown specks appear on the underside in 1 minute, you will be cooking at the ideal temperature). Turn over round with a broad spatula. Spread ½ teaspoon ghee all over top surface of round. Turn over. Spread ½ teaspoon ghee in the same way. Turn over. Lightly press entire round with spatula, rotating and pressing a small area at a time. Turn over. Press in the same way. Turn over. Spread ½ teaspoon ghee over round. Turn over. Spread ½ teaspoon ghee over round. Turn over. Continue pressing and turning till paratha is evenly browned (medium-brown) on both sides. Cook remaining rounds in the same way. Serve hot, accompanied with curd. |