Makes 6-8
Prep time 1hr
Ingredients
For the dough
2 cups whole wheat flour
2 ½ tbsp. vegetable oil
1 tbsp. salt
¾ cup water
For the filling
450g potatoes
2 tbsp. fresh coriander, finely chopped
1 tsp. chilli flakes
1 tsp. garam masala
1 tbsp. fresh ginger, grated
1 small red chilli, chopped finely
½ tsp. cumin
½ tsp. turmeric
salt and pepper, to taste
For the raita
2 cups natural yogurt
2 cups cucumber, finely diced
4 tbsp. fresh coriander, chopped
2 tbsp. spring onion, chopped
½ tsp. cumin
salt and pepper, to taste
Method
Peel the potatoes and boil in salted water until tender.
In a bowl, mix together flour, oil and salt. Begin adding water slowly, mixing with your hands until a loose dough forms. Transfer to a work bench and knead until all the flour is incorporated and the dough is smooth but not sticky. If the dough is too dry, work in more water. Cover with a cloth and leave to rest for 15 minutes
Drain the potatoes and transfer to a bowl. Add in the herbs, spices, chilli and ginger to the potatoes and mash until all large lumps are gone.
Divide the rested dough into 6 or 8 equal balls, depending on how large you want your paratha to be, and dust them with more flour. Roll the potato stuffing into slightly smaller balls.
Roll out each ball of dough into discs of about 8 cm. Place a ball of stuffing in the middle and flatten slightly. Close the paratha by bringing all the edges to the centre to cover the stuffing and pinching them together. Slowly roll from the centre outwards to make a thin paratha.
Heat a non-stick or cast iron skillet on medium-high heat and brush with oil. Cook the paratha for 3-5 minutes on either side, or until golden brown spots form.
For the raita
mix the cucumber, coriander, onion, cumin, salt and pepper into the yogurt. Serve together with piping hot paratha.
