Aloo Paratha

Ingredients

Dough

• 400 g whole-wheat flour (atta - sold at South Asian shops; ordinary wholemeal flour works as a substitute)
• 1 teaspoon salt
• 1 tablespoon sunflower oil
• 250-280 ml warm water

Filling

• 600 g potatoes (Maris Piper or other floury)
• 2 teaspoons salt
• 1 ½ teaspoons ground cumin
• 1 teaspoon Garam Masala
• 1 teaspoon amchoor (dried mango powder)
• 1 teaspoon Kashmiri red chilli powder
• 2 green chillies (very finely chopped)
• 2 cm fresh ginger (grated)
• 3 tablespoons fresh coriander (chopped fine)

For cooking

• 100 g ghee (or unsalted butter, melted)

To serve

• Thick plain yogurt
• Lime pickle
• Fresh chilli sauce
• Butter to slather

Method

Stage 1 - Dough

1. Whisk flour and salt in a wide bowl.
2. Drizzle in the oil; rub with fingertips.
3. Pour in 250 ml of warm water; mix to a soft dough. Add more water 1 tablespoon at a time if needed.
4. Knead 5 minutes on a lightly floured surface until smooth.
5. Smear with a thin film of oil; cover; rest 20 minutes.

Stage 2 - Boil and mash the potato

1. Place potatoes (skins on) in a pot of water; bring to a boil; cook 25 minutes until a knife slides through.
2. Drain; peel while still hot.
3. Mash thoroughly with a potato masher in a wide bowl - no lumps.

Stage 3 - Spice the filling

1. To the warm mashed potato, add salt, cumin, garam masala, amchoor, chilli powder, green chilli, ginger and fresh coriander.
2. Mix well.
3. Taste; adjust salt - the filling should be assertively seasoned, since the dough is plain.
4. Divide into 8 equal portions; roll each into a ball.

Stage 4 - Stuff and roll

1. Divide the dough into 8 equal pieces; roll into balls.
2. Working one at a time on a lightly floured surface:
   • Flatten the dough ball with the heel of your hand into a disc about 10 cm across (slightly thicker at the edges).
   • Place a ball of potato filling in the centre.
   • Bring the edges of the dough up and over the filling, pleating it into a closed parcel; pinch firmly to seal.
   • Dust with flour.
   • Place pinched-side down; gently press flat with your palm.
   • Roll out carefully into a 20 cm disc - go slowly, don't force, let the filling spread evenly. If a small tear opens, pinch it closed and continue.
   • Set aside on a lightly floured tray; don't stack.

Stage 5 - Cook

1. Heat a wide tawa or non-stick pan over medium-high.
2. Place a paratha on the dry pan; cook 60-90 seconds until bubbles appear on top and the underside has light brown spots.
3. Flip; brush 1 teaspoon ghee over the cooked side; cook 90 seconds.
4. Flip again; brush ghee on the other side; press gently with a spatula. Cook 30 seconds.
5. Lift onto a plate; stack with a cloth over to keep warm.
6. Repeat.

Stage 6 - Serve

1. Eat hot, the moment they come off the pan.
2. Tear, dip in yogurt, top with a smear of butter and a spoon of lime pickle.