Peel off the tapioca, chop it in to medium sized pieces. Pressure cook them till soft. I cooked for 3 whistles and in simmer 10 minutes.
Once the pressure subsides, drain off moisture if any and mash it well such that no chunks are left. Keep it ready.
Next heat a pan adding oil and cumin seeds. As it sizzles, add mashed tapioca, saute for a while. Next add spices like red chilly powder, turmeric powder, salt, cumin, coriander powder and garam masala. Finally add chopped coriander leaves.
Mix everything together. Add a dash of lemon juice now, give a mix. Switch off and let it cool down to room temperature. Divide both stuffing and wheat dough in to 9 equal parts and roll them as balls between your palms.
Dusting enough wheat flour roll a dough ball in to 2" disc and keep a stuffing ball at the center. Bring the sides up and cover the stuffing and then seal it on top. Dust some flour over it.
Keeping the sealed side on top roll the paratha carefully to medium thick disc.
Then transfer it over a hot skillet. Smear some ghee or oil over the paratha and cook till some brown spots appear on both sides. Continue the process with rest of the dough.
Delicious tapioca paratha is ready to serve along with yogurt and pickle.