Aloo Paratha (makes 4)

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Ingredients:
2 x 200 ml. heaped cups of Plain Wheat Flour.
(or use a 1/3 Wholemeal Chapatti Flour to 2/3 Plain Flour mixture)
1 x 200 ml. cup Water.
Salt.
Flour for rolling.
Ghee for dressing.

Filling:
1 Large Potato (boiled, drained and mashed [not creamed!] set aside to cool).
½tsp. Chilli powder.
Fresh Coriander leaves.

Method:
Add Chilli powder and Coriander leaves to the Mashed Potato, combine well.
Sieve the Flour into a large mixing bowl, add a pinch of Salt and combine.
Add half the Water at first, mix the dough, keep adding Water until the dough is springy.
Divide dough into 4 pieces.
Take a piece of dough and form a ball, squash gently with your hand, roll into a 10cm. disc.
Place a lump of filling in the centre, about the size of a golf ball.
Put the dough disc in the palm of your hand and form the dough around the filling by holding your spare thumb on top of it and closing your fingers into a claw around filling, pinch dough to seal.
It should now be a rough ball shape, press gently to flatten it slightly, carefully roll out to a 15cm. disc, should not be less than ½cm. thick.
Bake in a pre-heated skillet (large gas ring at ¾ power) and toast each side until dark brown patches appear.

Paint the tops with Ghee, serve while still hot.

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