Aloo Paratha (Potato-stuffed Paratha)

Ingredients:

120g (1 cup) fine Wheat Flour
60g (1/2 cup) wheat flour, for dusting
2 medium Potatoes, boiled and peeled
4 tbsp coriander (cilantro) leaves, finely chopped
1 tsp Lemon Juice
1 tsp Sugar
2 Green Chillies, finely chopped
1/4 tsp garam masala
1 tsp Red Chilli Powder
1 tsp fresh Ginger, grated
2 tbsp Oil
Butter, for serving
Salt, to taste
Water, as needed

Method:

In a large mixing bowl combine 180g flour with 2 tsp oil and the salt. Whisk to combine then add water 1-2 tbsp at a time (about 120ml in total) until the ingredients come together as a dough. Knead the dough until smooth, soft and elastic (rather like chapati dough). Bring together as a ball then brush the surface with 1 tsp oil. Place in a bowl, cover with a cloth and set aside to rest for 20 minutes.

For the stuffing: Place the boiled potatoes in a medium bowl and mash until smooth. Add the chopped chillies, red chilli powder, grated ginger, garam masala, sugar, lemon juice and salt. Mix everything thoroughly then divide the mixture into 6 equal portions, shaping them into balls. Divide the rested dough into 6 portions and shape into spheres. Using your palms shape these into flattened rounds.

Take the first ball of dough, flattening it between your palms. Place the 60g flour on a deep plate and use to coat both sides of the dough disc.

Transfer to you work surface, dust your rolling pin with flour and use to roll the dough out to about 10cm (4 in) in diameter. Place 2 tbsp of the stuffing mix in the centre then bring the pastry edges over to cover the filling. Seal the overlapping edges, carefully shape the dough into a ball. Pat flat, cover the sides with flour, transfer to your work surface and gently roll out into a 6mm (1/4 in) round about 15cm (6 in) in dimeter (do not press too hard whilst working the dough or the filling might break through). Set aside and prepare the remaining parathas.

Place a tava or griddle over medium heat. When the pan is hot place the first paratha on it. When small bubbles begin to form on the surface of the flatbread flip it over, reduce the heat to low then spread 1/2 tsp of oil over the surface. Flip over and cook for 30 seconds.

Spread 1/2 tsp oil over the upper surface then flip over again and cook on the other side. Continue cooking over medium heat, flipping every 30-40 seconds until golden brown spots evenly cover the both surfaces of the flatbread.

Transfer to a warmed plate, spread over butter to your liking, cover with a clean cloth then set aside to keep warm as you cook the remainder of the flatbreads.

Serve as a snack or starter, accompanied by tomato raita and pickles.