This is slightly different from the stuffed paranthas that we make in India.
In the recipe that I saw it was for 8 potatoes ( not too big) peeled and cooked, mashed well.
then 200 ml milk was added and further mashed well, then 1 tbsp of dry yeast was added.
to around 8 cups of flour was added, and salt. You can now decided how much you need and accordingly add potatoes, milk, flour, salt, maybe can add spices of your choice.
After kneading the dough has to be rested at least for 30 minutes or till double in size. Then knead again,
roughly divide dough into 8 portions, roll it out, cover again for another 10 minutes after dusting flour down. Then roll into thin rotis and cook like how we make rotis. This one will nicely puff up like phulka, apply ghee, when cooked on both sides till golden. Serve hot with gravy of your choice and pickle.
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