Ingredients: 4 medium potatoes, boiled, peeled, and mashed 2 tbsp. finely chopped coriander leaves 1/2 tsp. cumin seeds 2 green chillies, chopped 2 cups wheat flour (plus more for dusting) 1 tbsp. oil (plus extra for brushing) Salt to taste Method: Mix all of the ingredients together in a large bowl to firm a smooth, soft dough. Add very little water to make a stiff dough.Cover and set aside for 1-2 hours. Divide the dough into equal portions. With floured hands, roll each portions into a ball. Dust each ball with flour and roll them into circles on a lightly floured board. Heat the griddle over a medium heat. Place one parota in the hot griddle and brush with a little oil and cook for few seconds. Turn the parota over and brush with little oil, cook another few seonds, or until it is crisp and brown on both sides. Place the parota in a tight-fitting container or wrap in aluminum foil to prevent it from drying out. Fry the remaining parotas in the same way. Serve warm with Curry/Chutney