Alu Paratha (Potato stuffed flatbreads)

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This recipe is super special to me and very comforting!

ghee / oil of choice
2 medium potatoes (Marris Piper)
200g atta/chakki atta flour
150ml water
1 small red onion
1 handful of fresh coriander
1” fresh ginger
1 green chilli
1 tsp roasted and ground cumin
1 tsp garam masala
1 tsp ground coriander
½ tsp chilli powder
½ tsp salt
½ tsp amchoor (dried mango powder)

– Add 200g of atta flour to a mixing bowl and slowly add 150ml of water while continuously mixing by hand. (Dough should not be wet, but pick all of the flour).

– Knead the dough for 2-3 minutes or until smooth.

– Add a light covering of ghee or oil of choice over the kneaded dough.

– Cover and allow to prove for a minimum of 20 minutes at room temperature.

– To prepare the filling chop the potatoes into quarters and boil until soft. Peeling can be done either pre or post boiling. 

– Allow the boiled potatoes to cool and then roughly mash.

– Finely chop one small red onion, a handful of fresh coriander, fresh ginger and green chillies. Add the chopped ingredients to the bowl of mashed potatoes.

– Add the roasted and ground cumin, garam masala, ground coriander, chili powder, salt, amchoor and mix together by hand until all ingredients have combined.

– Split your dough into 6 equal pieces, roll by hand into 1” thick rounds and bathe your rounds into a flour bath, remove and then continue to roll into 5” flats.

– Fill your dough rounds with 3-4 tbsp of your potato mix and bring the edges of the dough together to seal.

– Bathe your filled dough balls again in flour and roll out until ¼” thick. Repeat the process with the rest of the dough.

– Place one-at-a-time into a hot pan and allow to cook for roughly 2 minutes a side or until the faces have begun to lightly brown.

– Once browned, lightly cover each side in ghee or oil of choice while in the pan for the last few seconds of cooking.

Serve while still warm with a generous dollop of butter, chutney, yogurt or mango pickle.