Aloo (Potato) Parathas

Recipe for: CURRY – ALOO PARATHA

Ingredients:

·        2  potatoes (about 350g), peeled

·        350g chappati flour (or half wholemeal, half white)

·        2 tblsp oil

·        ½ tsp salt

·        220ml hand-hot water

·        Thumb fresh ginger, peeled & grated

·        1 red onion, peeled & very finely diced

·        2 green finger chillies, very finely chopped

·        30g fresh coriander, stems & leaves, very finely chopped

·        ½ tsp turmeric

·        ½ tsp cumin seeds

·        ¾ tsp salt

Method:

1.      Cut  potatoes into quarters & boil in water until tender

2.      Drain and leave to cool

3.      Meanwhile make the dough, by putting flour into large bowl with the salt

4.      Make a well in the centre and add 2 tblsp oil and work with hands into breadcrumbs

5.      Slowly add the warm water, working until you have a soft dough.  Cover & set aside

6.      Roughly mash the cold potatoes with the ginger, onion, chilli, coriander, turmeric, cumin seeds and salt

7.      Roughly mix with your hands until thick and starchy.  Taste and adjust seasoning

8.      Divide the dough into eight lumps

9.      Roll each piece into a ball, then flatten

10.   Dip in flour and roll out to 6” diameter

11.   Take a golf-ball sized amount of potato mix, roll out and place in centre of paratha

12.   Pull up the edges of the dough around the ball, seal and flatten

13.   Dip in flour and roll out again to 6” diameter

14.   Repeat with other 7 balls and rest of the potato mixture

15.   Heat frying pan on medium flame until hot

16.   Lay in a paratha and cook for one minute until spots appear on underside

17.   Flip over and cook other side

18.   Flip twice more, giving each side another 30 seconds

19.   Transfer to plate in low oven and keep warm whilst you cook the rest of the parathas