Aloo paratha – potato-filled flatbread

Ingredients

• 400 g atta or finely ground wholemeal flour
• 2.5 dl lukewarm water
• ½ tsp salt for dough
• 1 tbsp oil
• 600 g potatoes
• 1 green chilli, finely chopped
• 2 tbsp chopped coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chilli powder
• ½ tsp salt for filling
• 60 g ghee or butter for frying
• plain yoghurt to serve

Method

1. 1Knead flour, water, salt and oil into a soft dough. Cover and rest for 30 minutes.
2. 2Boil potatoes until completely tender, drain and mash without lumps. Cool and mix with chilli, coriander and spices.
3. 3Divide dough and filling into eight. Roll dough into small circles, place filling in the centre and gather dough over it.
4. 4Gently flatten and roll with a little flour into breads about 18 cm wide without pressing the filling out.
5. 5Cook in a hot dry pan for one minute per side. Brush with ghee and cook for another 1–2 minutes per side until golden spots appear. Serve with yoghurt.