| • | Combine together the kuttu atta, potatoes and salt.
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| • | Add sufficient water and make flexible dough. Knead well.
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| • | Cover it and set aside for about half an hour.
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| • | Divide the dough into eight pieces and shape them into round balls using dry flour.
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| • | Roll out these balls into chapatti.
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| • | Heat a griddle(tava). Reduce the flame to medium.
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| • | Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha.
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| • | Flip when the underside is cooked. Apply the ghee on exposed surface.
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| • | Again flip and cook on the other side.
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| • | Remove when well done on both sides. |
