Aloo Paratha

INGREDIENTS

400g white potato; peeled and boiled until tender
3-4 green chillies; finely minced
½ tsp Supreme Amchoor Powder
½ tsp Supreme Garam Masala
¼ tsp Supreme Chilli powder
¼ tsp Supreme Turmeric
½ tsp Supreme Ajwain
½ tsp Supreme Cumin Powder
Salt to taste
¼ cup chopped coriander
Ghee, as required to cook the paratha

Paratha Dough:
2 cups Supreme Medium Chapatti Flour
Enough warm water to bind into a soft dough
1 tbsp oil
Salt to taste

METHOD

In a bowl, add boiled potatoes and mash until smooth. Add green chillies, amchoor powder, garam masala, chilli powder, chilli flakes, ajwain, cumin powder, salt and chopped coriander; mix well so all ingredients are distributed evenly. Divide the mix into 4 parts and set aside. Add wheat flour, salt and oil in a large mixing bowl. Add warm water gradually and knead into a soft dough. Divide the dough into 4 balls and roll each of them out into 5 inch circles. Add 1 part of the potato mix in the centre. Pull the sides to the centre and pinch together and flatten.

Now roll them into circles. Apply pressure very evenly and gently on all sides. Heat a tawa or non-stick frying pan over medium heat. Pour a spoonful of ghee on the tawa and place the paratha over it. Brush some ghee on top of the paratha and once the bottom is cooked, flip over. Keep flipping and spread the desired amount of ghee until brown and crisp. Serve hot with yogurt and pickle.