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DOUGH (PARATHAS):
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1. Prepare the whole-wheat dough in the following fashion: In a small bowl, combine the flour and ¼ cup of the ghee. With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
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2. Pour 1 cup of water over the mixture all at once, knead together vigorously and gather the dough into a compact ball. If the dough crumbles, add up to 2 cups more water, ¼ cup at a time, until the particles adhere.
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3. On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for 7 or 8 minutes, or until the dough is smooth and elastic.
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4. Again gather it into a ball. Place the dough in a bowl, drape a kitchen towel over the top and let it rest for at least 30 minutes before rolling it.
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POT ATO FILLING:
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1. Meanwhile, add the potatoes and 2 tablespoons of the salt to enough boiling water to cover the potatoes completely. Boil briskly, uncovered, until the potatoes are tender, then drain and peel them. With a fork, a potato ricer or an electric mixer, mash the potatoes to a smooth puree.
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2. In a heavy 8- to 10-inch skillet, heat the vegetable oil over moderate heat until a drop of water flicked into it splutters instantly. Add the onions and the remaining ½ teaspoon of salt and, stirring occasionally, fry for 7 or 8 minutes, or until the onions are soft and delicately browned. Stir in the cumin, the red pepper, and then the potatoes.
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3. When the ingredients are thoroughly combined, remove the pan from the heat and stir in the coriander. To make the parathas, stir the lemon juice into the potato filling and divide the mixture into 12 equal portions. Divide the dough also into 12 portions and drape a dampened kitchen towel over them to keep the dough moist.
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4. One at a time, on a lightly floured surface, roll the balls of dough into rounds about 5 inches in diameter. Place a portion of the filling mixture in the center of a round and fold the edges over it, pressing them together to enclose the filling securely. Pat the filled paratha flat with your hands, then gently roll it again to make a round about 6 inches in diameter.
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5. As you shape and fill the parathas set them aside, covered with a dampened kitchen towel. Heat an ungreased 10-to 12-inchskillet with a nonstick finish or a well-seasoned cast-iron skillet or griddle until hot enough for a drop of water flicked into it to splutter instantly.
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6. Place one of the parathas in the pan and, moving it about constantly with your fingers, cook for a minute or so. With a wide metal spatula turn the paratha over and brush about a teaspoon of the ghee on its top. Cook for 2 minutes, then turn it over, spread with another teaspoon of ghee, and cook for 1 minute. Turning frequently, continue to cook
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7. When you have mastered the technique, you will find you can fry 2, 3 or even 4 parathas at a time, depending on the size of your skillet or griddle. Serve the parathas warm, as mealtime bread. They are traditionally accompanied by plain yoghurt or any rayta. Parathas may be cooked ahead and reheated in a hot ungreased skillet for a minute or so on each side.
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