Breads and Papadums Recipes - Spiced Potato Paratha

Ingredients

• 250g/9 oz chapati flour plus extra for dusting

• 15ml/1 tbsp oil

• large pinch of salt

• 150ml/1/4 pt warm water

• 450g/1 lb potatoes, peeled and mashed

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 15ml/1 tbsp lemon juice

• 5ml/1 tsp dried pomegranate seeds

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ajwain

• 1cm/1/2 in ginger root, finely chopped

• 1 small onion, finely chopped

• 1 small green chili, finely chopped

• salt

• oil for frying

---

Method:

1. Place the flour in a bowl and rub in the oil. Mix in the salt and add enough water to make a soft dough. Knead for 5 minutes until the dough is soft and smooth. Cover with damp cloth and leave to rest for 30 minutes.

2. Mix together all the remaining ingredients and divide into 11 equal portions. Divide the dough into 11 equal balls, dust with flour and flatten into a small round. Place portion of the filling on the dough and bring the edges together. Flatten, dust with flour and roll out thinly.

3. Heat a frying pan (skillet) and dry-dry the paratha on both sides. Brush the first side with oil, turn over and fry until light golden brown. Make 6 small slits on the paratha, brush with oil, turn again and fry until light golden. Serve hot.