| • | Combine together the kuttu atta, white potatoes and salt.
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| • | Add enough water and make flexible dough. Knead well.
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| • | Cover it and set up aside for about one-half an hour.
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| • | Divide the dough into 8 pieces and shape them into circle balls utilising dry aside flour.
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| • | Roll aside these balls into chapatti.
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| • | Heat a griddle(tava). Reduce the burn to medium.
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| • | Put one paratha on the tava and pour butter in the form of trail along the external edges of the paratha.
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| • | Flip when the bottom is cooked. Apply the butter on uncovered surface.
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| • | Again flip and cook on the other side.
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| • | Remove when well finished on both sides.
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