Aloo Paratha

Prep Time: 25 minutes

Cooking Time: 10 minutes

Serves: Two

For The Dough

100 g whole wheat flour

20 ml ghee

½ tbsp salt

Water, as required to knead the dough

For The Potato Filling

100 g potatoes, boiled

10 g ginger, julienned

10 g coriander leaves, chopped

10 g onion, chopped

5 g green chilies, chopped

5 g chat masala

2 g roasted cumin, powdered

Salt and crushed black pepper, to taste

For Assembling/ Serving

10 g low-butter/ margarine(replace with ghee for the traditional version)

White butter as needed

Yoghurt and/ or pickle

Method

To Prepare the Dough

Mix the flour, ghee and salt. Add enough water to bind to a soft dough. Divide the dough into two portions, and set aside for the moment. Cover with a damp cloth.

To Prepare The Potato Filing

Peel and grate the boiled potatoes. Add the remaining ingredients to the grated potato. Divide into two portions.

To Assemble/ Serve

Stuff each ball of dough with potato mixture and roll out into parathas on a floured surface. Heat the griddle and cook parathas, smearing butter. Cook until golden brown on both sides. Serve hot, topped with fresh, white butter, and yoghurt and or/ pickle on the side.