Aloo paratha (potato-stuffed flatbreads) recipe
 Aloo paratha is a staple in the north, east and west of India. These flatbreads are stuffed with spiced potato, ginger, chilli and fresh coriander, before being cooked in ghee or butter. 300g/10½oz chapati flour (atta) or wholemeal flour, plus extra for dustingpinch of salt3 tbsp ghee, or vegetable oil 300g/10½oz chapati flour (atta) or wholemeal flour, plus extra for dusting pinch of salt 3 tbsp ghee, or vegetable oil 350g/12oz potatoes, peeled and diced6cm/2½in ginger, coarsely grated1 green bird's-eye chilli, finely chopped2 tbsp finely chopped coriander leaves3 tsp chaat masala½ tsp mild chilli powdersalt, to tastebutter or ghee, for frying 350g/12oz potatoes, peeled and diced 6cm/2½in ginger, coarsely grated 1 green bird's-eye chilli, finely chopped 2 tbsp finely chopped coriander leaves 3 tsp chaat masala ½ tsp mild chilli powder salt, to taste butter or ghee, for frying Method To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature.To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside.Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out!Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature. To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature. To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside. To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside. Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out! Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out! Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. Recipe tips Aloo parathas are traditionally served with yoghurt and pickle, but you can make them as part of a larger meal too.