Steam the potatoes with the skin on. Once it’s cooled down completely, peel the skin off and mash it.

To prepare the filling, bring a skillet to medium heat and pour the oil. Once it heats up, add the ginger garlic and stir it around.

Then, add the onion along with salt and stir it for 1 minute.

Add the spinach along with the cumin seeds and stir it around for 1 minute.

Add this mixture to the mashed potato along with dry mango powder and mix it around. Taste for salt and add more, if needed. It’s optional but I like to add finely chopped green chili for us grown ups and avoid it for the kid.

While the mixture cools down, prepare the dough.

In a mixing bowl, add the flour, carom seeds and salt. Give it a mix. Add warm water, little by little, to form a soft dough. Finally, pour the oil and give it one last knead. Cover the dough and let it rest for 15 minutes.

To prepare the paratha, divide the dough into 6 portions and divide the filling into 6 portions too.

Shape the dough portion into a disc. Using your hand, press and stretch the dough disc. Keep rotating as you stretch it to form a tiny flat bread. Remember to keep it thin at the edges as you stretch the dough. You need to do that just to make sure that there is enough space for the stuffing to go in (you could also do the same using a rolling pin).

Place a portion of the stuffing in the center, sprinkle little flour on top and pinch all the sides to cover the filling completely. Using both your hands, gently form a ball and press it to form a disc once again. Continue doing the same for the rest of the dough.

Place a skillet at medium heat and as the skillet heats up, roll the paratha. For perfect rolling, sprinkle little flour on the board and your rub some on your rolling pin. Then, press the disc gently and start rolling from the center to the outwards in gentle stroke. Rotate as you roll and make sure you roll it out evenly. Sprinkle flour if it gets sticky while you roll.

Pour 1 teaspoon oil on the skillet and place the rolled paratha on the medium hot skillet. Press it gently all around and let it cook for 1 minute. Then, pour 1 teaspoon oil on top and flip. Continue cooking for 1 minute. Depending on the size of the paratha, you might have to flip and back and forth for perfect golden-brown crust on both the sides.

Once done, continue rolling and frying rest of the paratha.

Paratha taste bests when served warm.