Aloo Paratha (Flatbread with a Spicy Potato Stuffing)

Ingredients:

For the Flatbreads:
450g whole wheat flour (durum atta)
2 tbsp melted ghee or oil
salt, to taste
200ml water
extra ghee or oil for frying

For the Filling:
5 medium potatoes, peeled and cubed
2 tbsp oil
1/2 tsp cumin seeds
2 green chillies, finely chopped
1/2 tsp ground turmeric
sea salt, to taste
1 tsp hot chilli powder
2 tbsp coriander leaves, very finely chopped

Method:

Begin with the potato stuffing. Bring a pan of lightly-salted water to a boil. Add the potatoes and cook for about 25 minutes, or until tender. Take off the heat, drain and mash.

Add oil to a pan over medium heat and use to fry the cumin seeds. When they begin to splutter add the chillies and fry for 1 minute before adding the turmeric powder and the mashed potatoes. Stir to combine then add the salt, chilli powder and coriander. Mix thoroughly then take off the heat and set aside.

For the flatbreads, sift together the flour and salt into a large mixing bowl. Add 1 tbsp of the ghee and rub into the flour mix with your fingertips. Form a well in the flour an add all the water. Knead into the flour to form a dough. Continue kneading the dough for at least 10 minutes, or until smooth and elastic (the longer your knead, the lighter the final dough will be).

Divide the resultant dough into sixteen equal portions. Take one at a time and roll on a lightly-floured work surface to form a thin round about 4cm in diameter. Pour 1/4 tsp of melted ghee (or oil) in the centre of each round and spread lightly with your fingers to cover the surface of the disc.

Take one disc and place a ball of the potato mix (about 2 tbsp) in the centre. Top with another round of dough and press the edges of the discs together to seal the parcels. When all the breads have been filled cove with a kitchen towel.

Now take each parcel one by one and, on floured work surface, roll out lightly and carefully into a circle about 8cm in diameter (do this carefully to prevent the filling from spilling out. When all the parathas are done, cover the discs with clingfilm (plastic wrap) to prevent them from drying.

Heat a flat frying pan, griddle or tawa over medium-high heat. Once hot add one of the flatbreads and cook for 1 minutes, or until small bubbles form in the dough. Flip over with a spatula and cook on the other side for about 30 seconds. Quickly brush the flatbread with 1 tsp ghee or oil then flip over and cook for a few seconds. Now brush the upper surface with ghee and once more flip the flatbread over.

When done, transfer to a plate lined with kitchen paper and keep warm in the oven as you cook the next flatbread. Serve warm.