• Boil potatoes (cook until soft enough to be mashed).
• To make the dough, mix the flour and nigella seeds in a bowl. Add a little water at a time and knead the dough by hand or in a food processor with half-moon shaped blades, by pulsing. Cover dough and set it aside.
• When potatoes are cooked, mash in a bowl or pot. Add all the rest of the stuffing ingredients and mix well.
• Divide the dough into however many balls for the servings selected and flatten them into dough-patties by smearing them with dry flour.
• Divide filling into the number of servings selected and then fill each patty and bring the edges together in the center to make balls.
• Flatten them and roll them out with a rolling pin, keeping them ½ cm thick.
• Preheat a flat griddle. Place paratha on heated griddle and cook until browned on one side. Flip and cook until browned on the other side.

Optional for serving:

• Chutney