Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and sit aside for fifteen minutes.
Grate the potatoes. Grind pomegranate seeds to a coarse powder.
Mix potatoes, pomegranate seeds, red chili powder, green chili and salt.
Divide it into four equal portions
Divide dough into eight equal portions and make pedas. Cover with a wet cloth and set aside for five minutes.
Take a peda and flatten it by pressing down. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out.
Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.
Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.
Serve hot with fresh yogurt or mango pickle.
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