Aloo paratha with white butter

Ingredients

• 2 cups whole-wheat atta
• Water and a pinch of salt for the dough
• 4 potatoes, boiled and mashed
• 1 onion, finely chopped (optional)
• 2 green chillies, finely chopped
• 1 tsp grated ginger
• 1 tsp ajwain (carom seeds)
• ½ tsp red chilli powder
• ½ tsp amchur
• 2 tbsp chopped coriander
• Salt to taste
• Ghee for cooking
• White butter (makkhan), curd and pickle to serve

Method

1. Knead the atta with water and salt into a soft dough. Rest for 20 minutes.
2. Mix the potato with onion, chillies, ginger, ajwain, spices, coriander and salt.
3. Roll a ball of dough into a small round, put a ball of filling in the centre and bring the edges together to seal.
4. Dust with flour and roll gently into a thick round.
5. Cook on a hot tawa, flipping and spreading ghee on both sides, until golden brown spots appear.
6. Serve hot with a dollop of white butter, curd and pickle.