Stuffed parathas are very much a festive food. After stuffing them, roll them out carefully so the filling doesn't ooze out. If you can't get hold of chapati flour you can use equal amounts of wholemeal (whole wheat) and maida.
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1. SIFT the atta and salt into a bowl and make a well in the centre. Add 2 tablespoons of the oil or ghee and about 310 ml (1¼ cups) tepid water and mix to a soft, pliable dough. Turn out onto a floured surface, knead for 5 minutes, then place in an oiled bowl. Cover and allow to rest for 30 minutes.
2. SIMMER the potatoes for 15–20 minutes or until cooked. Cool slightly, then peel and mash. Heat the remaining oil or ghee in a saucepan over medium heat, add the mustard seeds, cover and shake the pan until the seeds start to pop. Add the onion and fry for 1 minute. Stir in the turmeric and asafoetida. Mix in the potato and cook over low heat for 1–2 minutes, or until the mixture leaves the side of the pan. Season with salt, to taste, and leave to cool.
3. DIVIDE the dough into 14 portions and roll each into a 15 cm (6 inch) circle. Spread 1 teaspoon of the potato filling evenly over one half of each circle of dough and fold into a semicircle. Rub oil on half the surface area, then fold over into quarters. Roll out until doubled in size. Cover the parathas with a cloth, then cook them one at a time.
4. HEAT a tava, griddle or a heavy-based frying pan over medium heat. Brush the surface of the tava or griddle with oil. Remove the excess flour on each paratha prior to cooking by holding it in the palms of your hands and gently slapping it from one hand to the other. If you leave the flour on it may burn.
5. COOK each paratha for 2–3 minutes, then turn over and cook for 1 minute, or until the surface has brown flecks. Cooking should be quick to ensure the parathas remain soft. Cover the cooked parathas with a cloth. Parathas must be served warm. They can be reheated in a microwave, or wrapped in foil and heated in a conventional oven at 180°C (350°F/Gas 4) for 10 minutes.