Method:

1. Sieve flour with ½ tsp. salt.

2. Boil potato, peel, grate and cool.

3. Grind pomegranate seeds to a coarse powder.

4. Mix potato, pomegranate seeds, red chili powder, chopped green chili and salt. Divide it into four equal portions.

5. Mix whole meal flour with ¾ cup water gradually and then knead to make a dough. Cover with a wet cloth and keep aside for 15 minutes.

6. Divide it into 4 equal portions and make balls. Cover with a wet cloth and keep aside for 5 minutes.

7. Take a ball and flatten it by pressing. Place potato mixture on it and again make it into a ball. Seal the edges completely so that the potato stuffing does not come out.

8. Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately 6 inch diameter.

9. Cook on a Tawa (flat griddle plate) on moderate heat for three minutes. This is now, called a paratha. Turn it and pour half table spoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown.

10. Serve with chutney or yogurt or steamed vegetable or indian pickles