Aloo Paratha

Ingredients

• 300g atta (Indian wholewheat flour), plus extra for dusting
• 180ml warm water, approximately
• 1 tsp salt for the dough
• 1 tsp neutral oil for the dough
• 500g floury potatoes (about 3 medium)
• 1 small onion, very finely chopped (optional)
• 1 green chilli, deseeded and minced
• 2cm ginger, finely grated
• 3 tbsp coriander leaves, chopped
• 1 tsp ground cumin
• 1 tsp amchur (dried mango powder)
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tsp salt for the filling
• 60g ghee, for griddling
• Salted butter and plain yoghurt, to serve

Before you cook

• Tip the atta into a wide bowl with 1 tsp salt and 1 tsp oil.
• Add the warm water in stages, mixing with your fingers until a soft shaggy dough forms.
• Knead for 6 to 8 minutes until smooth and springy, then cover with a damp cloth and rest for 30 minutes.
• Finely chop the onion, chilli, ginger and coriander so nothing coarse can tear the dough later.

Steps

1. Boil the potatoes whole in their skins until a knife slides through with no resistance, about 20 minutes.
2. Drain the potatoes and leave them uncovered for 10 minutes so the surface steam escapes.
3. Peel the warm potatoes and mash them completely smooth, hunting out every lump.
4. Stir the onion, green chilli, ginger, coriander, cumin, amchur, chilli powder, garam masala and salt through the mash.
5. Taste the filling and adjust the salt and amchur so it is punchy on its own.
6. Divide the filling into eight balls and divide the rested dough into eight balls.
7. Roll one dough ball into a disc about 10cm wide, keeping the edges slightly thinner than the centre.
8. Sit a filling ball in the middle, then draw the dough edges up and over it and pinch the top closed.
9. Flatten the sealed parcel gently with your palm and dust it in flour.
10. Roll it out slowly to about 18cm, turning a quarter turn between passes and using even light pressure so the filling does not burst.
11. Set a heavy tawa or cast iron pan over medium-high heat until a flick of flour browns in a few seconds.
12. Lay the paratha on the dry pan and cook for 45 seconds until pale blisters appear.
13. Flip it, smear a teaspoon of ghee over the surface, and cook for another minute.
14. Flip once more, ghee the second side, and press the edges down with a folded cloth until both faces are freckled deep brown.
15. Move the paratha to a plate and repeat with the remaining balls, stacking them under a cloth to stay soft.
16. Serve hot with a knob of butter melting on top and a bowl of chilled yoghurt alongside.