Aloo Paratha

Method

Make the dough by combining flour, salt and water, kneading well until smooth and slightly soft; set aside for 30 minutes. Boil potatoes until tender, peel and mash with onion, chillies, coriander, ginger, cumin seeds and salt. Divide dough into 8 portions and roll each into a thin circle; place potato filling in the centre, fold edges and gently flatten into a paratha. Heat a tawa or frying pan over medium-high heat and cook each paratha for 2-3 minutes per side, brushing with ghee until golden and crispy. Serve hot with yoghurt and pickles.