1. Combine all the ingredients with enough water and knead into smooth, soft dough.
2. Keep covered for � hour.
3. Divide the dough into 12 balls.
4. Roll out each ball into a disc with about 10 cm diameter.
5. Season the potato with salt and pepper and divide into 6 parts.
6. Spread one part of potato on one disc, leaving a thin margin all round.
7. Sprinkle some cheese over it.
8. Top it with a big pinch of rosemary.
9. Moisten the edge of the disc with water and cover with another disc.
10. Press all round the edge to seal.
11. Use all the discs and filling thus.
12. Lightly roll the stuffed discs to seal well.
13. Heat a griddle and cook the parathas on both sides with oil or ghee, till golden brown.
14. Serve hot with chutney and/ or pickle.

Makes: 6 parathas