Aloo Paratha

Method

1. 1Squash and fold atta with water and a pinch of salt into a soft, smooth dough. Rest 15 minutes covered.
2. 2Mash potato with chilli, ginger, ajwain, amchur, garam masala, turmeric, red chilli, coriander and salt.
3. 3Divide dough into 8 balls; flatten one, place a ball of filling in the centre, gather edges over and seal. Press gently and dust with flour.
4. 4Roll out to a 7-inch round, working from the centre, gently so the stuffing doesn't burst.
5. 5Cook on a hot tawa 1 minute per side. Brush with ghee, press lightly, and cook each side again till deep golden spots appear.
6. 6Serve hot with thick yoghurt, pickle and white butter.