PREPARATION

1. Take a heavy skillet, add 1.5 litres and bring it to a boil.
2. Add 280 grams spinach and mix it well.
3. Boil for 3 - 5 minutes on medium heat.
4. Remove it from heat and transfer this into a blender and blend it into a puree.
5. In a mixing bowl, add 400 grams wheat flour, blended puree, 1/2 teaspoon salt and mix it well.
6. Add 100 milliliters water and knead it into a smooth soft dough.
7. Rest the dough for 20 minutes.
8. In a mixing bowl, add 800 grams boiled mashed potatoes, 120 grams onions, 10 grams coriander, 1 tablespoon green chili, 1 teaspoon salt, 1/4 teaspoon carom seeds, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder and mix it well.
9. Take a medium size ball from the dough. (see video)
10. Roll the ball into small circle.
11. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out. 
12. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
13. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
14. Turn it and again pour ghee on other side. Cook on low heat till golden brown. 
15. Serve hot with curd.