Aloo Paratha

Ingredients

• 2 cups whole-wheat flour (atta)
• ¾ cup water, approx.
• 3 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 2 tbsp fresh coriander, chopped
• 1 tsp cumin seeds, toasted
• ½ tsp red chili flakes
• 1 tsp salt
• ½ tsp anardana or chaat masala
• 3 tbsp ghee or butter

Instructions

1. Knead flour, a pinch of salt and water into a soft dough. Cover and rest.
2. Mix potatoes with onion, chilies, coriander, cumin, chili flakes, salt and anardana.
3. Divide the dough into 4 balls. Flatten one, place a quarter of the filling in the centre, pull the edges over and pinch closed.
4. Roll gently on a floured surface into an 18 cm (7 in) round.
5. Cook on a hot tawa for 1 minute per side, then brush with ghee and cook until golden and crisp in spots.
6. Repeat with the remaining dough.

Tips

• Mash the potatoes while warm and let them cool fully; warm filling makes the dough tear.
• If filling pokes through, patch it with a pinch of dry flour.