Aloo Paratha

1/2 kg potatoes
1 tbsp butter or oil
quarter tsp rai/mustard seeds
2-3 curry leaves/limro (optional)
2 green chillis chopped
salt to taste
half tsp chilli powder
1 lemon's juice
1 onion chopped very fine
some chilli flakes
quarter tsp turmeric
pinch of cumin powder
half tsp garlic paste
3 tbsp chopped coriander

Boil the potatoes, peel and mash whilst still warm (use good white potatoes for this to avoid stickiness)

Heat a pan and add the butter, once heated add the rai/mustard seeds and chopped limro/curry leaves. Add the garlic paste and stir together.

Then add the onions and fry until soft...don't brown them. Now add the mashed potatoes, add salt, chilli powder, turmeric powder, cumin powder and chilli flakes. Stir together then add the lemon juice, chopped coriander and chopped green chilli. Taste and adjust salt and chilli, switch off and let it cool.

And here is the dough recipe:

2 cups all purpose flour.
1 tsp salt
1 tbsp ghee

Mix together and knead to a soft dough using warm milk.

Divide the dough into 4 peras/balls.

Take each ball, roll it out and apply a touch of ghee. Divide it in half and roll each half into a cone...then press the cone down flat. So when you're done you will have 8 flattened down cones or peras.

Let these peras rest for about 20-30mins.

Roll out two of the peras like you would rotis to about the size of a saucer. Put a decent amount of filling on one of the rolled out rotis taking care not to bring it all the way to edges.Dampen the edge of the roti all around, then place the second roti over it, covering neatly. Press down around the edges. Gently and without using too much pressure, roll out the double rotis with the filling in their centre until it is about the size of a big plate.Now, repeat with all the rest. By the time you're done, you should have 4 big parathas. If you prefer smaller ones, you should divide the initial dough to 5 balls, making 10 small rotis, thereby finally giving you 5 parathas instead of 4.

Now, to cook them. Heat a tava, and once hot, place your paratha. Don't move it around at first, let it take up some heat and start to cook. It might fill up and expand upwards, gently nudge it down or lift it with a wooden spoon and cook it as you would a normal paratha. Turn it over when one side is done. You can add a dab of oil or ghee during cooking.

Serve hot with mango achaar!!