Potato Paratha

Cook, eat and celebrate your own connections with trees: Lemon juice

Ingredients

-         2 cup wholemeal plain flour

-         1 tsp salt

-         100g ghee

-         ½ cup water, approximately

-         100g ghee extra

Filling:

-         1 large (300g) potato, chopped

-         ½ small onion, finely chopped

-         1tsp coriander seeds

-         ½ tsp ground cumin

-         ¼ cup firmly packed fresh coriander

-         1 tsp red chilli powder

-         2 green chillies

-         1 tsp lemon juice

Instructions:

• For the filling, boil the potato, mash and stir in the spices and coriander.

• Sift the flour and salt into a large bowl. Rub in the ghee. Stir in enough water to make the ingredients cling together. Turn dough and kneed about 10 minutes or until smooth.

• Divide dough into 16 portions. Roll each portion on a floured surface into a 16cm round. Stack rounds between layers of plastic wrap to prevent drying out.

• Divide filling among 8 rounds. Spread filling over round, leaving 7mm borders. Brush edge with water, top with remaining rounds and press edges together to seal.

• Heat some of the extra ghee in a large pan. Add parathas in batches. Cook until browned and slightly puffed on both sides. Drain on absorbent paper. Repeat with the remaining ghee and parathas. Serve with plain yoghurt.

Recipe written by members of the Awaz Utaoh Group