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 keep aside for fifteen minutes.

Grate the potatoes. Grind pomegranate seeds to a coarse powder.

Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.

Divide it into four equal portions

Divide dough into eight equal portions and make small balls. Cover with a wet cloth and keep aside for five minutes.

Take a ball of dough and flatten it by pressing. Place potato mixture on it and again make it into a ball. Seal the edges completely so that potato stuffing does not come out.

Flatten these balls of dough, 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 plain yogurt and mango pickle.